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| This topic is available here on forum.oes.org | | I've looked at a gazillion recipes on line but have no idea if they are any good. Some use canned salmon, some use fresh, some use smoked. Anyone have a tried and true one they would like to share? | |
| | I use canned.....when i get home tonight ill look it up...its out of the official white house cookbook for Ronald Regan.....it whipped and super light.....just yummy! | i found this one...it sounds really good....id add some dill to it though....and possibly do seperate ramakins..
Salmon Mousse
2 tablespoons cold water plus 1/3 cup boiling water
1 tablespoon fresh lemon juice
1 (1/4-ounce) envelope of unflavored gelatin (about 1 tablespoon)
1/2 pound thinly sliced smoked salmon
1 (7 1/4-ounce) can salmon, drained and skin discarded
1 1/2 cups sour cream
1/4 teaspoon Tabasco brand hot sauce OR to taste
1/4 cup finely chopped green onions
Salt and freshly ground black pepper to taste
1 cup heavy cream
Lightly grease a 5-cup mold. Set aside.
In a small bowl combine the cold water and lemon juice, sprinkle gelatin over and let it soften for 2 minutes. Add the boiling water and stir the mixture until gelatin is dissolved. In a food processor blend together the smoked salmon, canned salmon, sour cream and Tabasco until mixture is smooth. Add the gelatin mixture, green onions, salt and pepper. Blend the mixture until it is combined well.
In a large bowl beat the cream until it holds soft peaks; add it to the salmon mixture and pulse the motor until the mousse is just combined. Pour the mousse into the prepared mold and chill, covered, for at least 8 hours or overnight.
Dip the mold into a large pan of hot water for 2 seconds and run a thin knife around the edge. Invert a platter over the mold and invert the mousse onto the platter.
Serve the mousse with a variety of crudités and crackers.
Serves 12 to 14 as an appetizer. | Guess what's for dinner tomorrow night??
We were just saying how we always ate the same ole thing- and TA -DA- a yummy recipe appears. Thanks!  | Thanks Darcy, I knew you have it  |
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