Conference turris::cooks

1005.0. "Mousse: Savory Mousse, i.e. salmon" by DPDMAI::RESENDEP (following the yellow brick road...) Mon Mar 28 1988 11:43

    This was our appetizer Saturday night.  I halved the recipe, and it was
    enough for 6 first-course servings.  It's light, and very pretty -- I
    molded it in a mini-loaf pan, and served slices on a bed of Boston
    lettuce garnished with fresh dill sprigs, apple wedges, and grapes, with
    wheat crackers on the side. 
    
    I did make a change to the recipe as it appears here.  I used smoked
    salmon instead of fresh poached salmon.  I diced it very fine. I think
    next time I'll puree it in the food processor, so the mousse will be
    very smooth and also the color will be pinker.  Oh well, it was
    delicious the way it was! BTW, if you use smoked salmon instead of
    fresh, you can reduce or omit the salt in the recipe. 
    
    Reprinted without permission from the Silver Palate Cookbook:
    
    
				    Salmon Mousse
    
    1 envelope unflavored gelatin
    1/4 cup cold water
    1/2 cup boiling water
    1/2 cup Hellman's mayonnaise
    1 tablespoon lemon juice
    1 tablespoon finely grated onion
    dash of Tobasco
    1/4 teaspoon sweet paprika
    1 teaspoon salt
    2 tablespoons finely chopped dill
    2 cups finely flaked poached fresh salmon or canned salmon, skin
    	and bones removed
    1 cup heavy cream
    
    1. Soften the gelatin in the cold water in a large mixing bowl.
     Stir in the boiling water and whisk the mixture slowly until gelatin
    dissolves.  Cool to room temperature.
    
    2.  Whisk in the mayonnaise, lemon juice, grated onion, Tabasco,
    paprika, salt, and dill.  Stir to blend completely and refrigerate
    for about 20 minutes, or until the mixture begins to thicken slightly.
    
    3.  Fold in the finely flaked salmon.  In a separate bowl, whip
    the cream until it is thickened to peaks and fluffy.  Fold gently
    into the salmon mixture.
    
    4.  Transfer the mixture to a 6-to-8-cup bowl or decorative mold.
     Cover and chill for at least 4 hours.
    
    5.  Serve on toasts, black bread, or crackers.  Or serve as a first
    course, garnished with watercress.
    
    At least 12 portions