SALMON MOUSSE
Steps:
- Combine the salmon mixture and gelatin: Add the dissolved gelatin to the salmon mixture and mix well.
- Chill: Pour the mixture into a decorative mold or into serving bowls and refrigerate for 6 hours, or until firm.
- Unmold: If using a decorative mold, unmold the salmon mousse by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish to release the mousse. The surface of the mousse may appear a bit ragged. If you cover with plastic wrap and re-chill in the refrigerator, it should become smoother. Refrigerate until ready to serve. Serve salmon mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers.
Nutrition Facts : Calories 235 kcal, Carbohydrate 6 g, Cholesterol 47 mg, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 233 mg, Sugar 4 g, Fat 18 g, ServingSize Serves 12 as an appetizer, UnsaturatedFat 0 g
SMOKED SALMON MOUSSE
This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells.
Provided by Rob
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.
Nutrition Facts : Calories 66.8 calories, Carbohydrate 0.8 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 99.5 mg
CREAMY SALMON MOUSSE
This is a summer favorite. Serve with a refreshing cucumber salad, or as a spread for crackers. Cook time equates to 6 hours chilling.
Provided by Daydream
Categories Spreads
Time 6h30m
Yield 4 cups
Number Of Ingredients 13
Steps:
- In a mini food processor, blend salmon with vinegar, then transfer to a bowl.
- Whisk gelatine into hot water with a fork until dissolved.
- When cool, combine gelatine mixture with sugar, mustard, creamed horseradish and mayonnaise, and stir into salmon.
- Then fold the celery, capers, green onions and bread and butter pickles, through the salmon mixture.
- Lastly, lightly whip the cream and add.
- Taste for seasoning and add a smidgen of salt and pepper if desired.
- Spoon into a lightly oiled 4-cup mould.
- Refrigerate for six hours, or until chilled and set.
- To unmould, quickly dip in hot water, then turn upside down onto a serving platter.
Nutrition Facts : Calories 233.3, Fat 10.9, SaturatedFat 1.8, Cholesterol 66.1, Sodium 198, Carbohydrate 8.1, Fiber 0.8, Sugar 5.9, Protein 24.8
SALMON MOUSSE
Provided by Food Network
Categories appetizer
Time 47m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- For the salmon:
- Preheat the oven to 400 degrees F.
- Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
- For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.
SUPER EASY SALMON MOUSSE - MARTHA STEWART
I saw Martha make this on the Today show and it looks super easy to make, and healthy too - if you opt for light sour cream. Cooking time is chilling time.
Provided by FLKeysJen
Categories Spreads
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
- In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
- Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight.
- Garnish mousse with dill or capers, if desired, and serve with crackers or baguette slices.
Nutrition Facts : Calories 70.1, Fat 5.2, SaturatedFat 3, Cholesterol 18.2, Sodium 133.9, Carbohydrate 1.8, Sugar 0.1, Protein 4.1
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