Pate Iz Shchuki Baked Salmon Mousse Recipes

SALMON MOUSSE

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, if desired, and serve with crackers or baguette slices.

SALMON PATE

Steps:

• Drain, debone and flake salmon. Add the remaining ingredients except the garnishes. , On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley. Chill until serving. Serve with crackers. Refrigerate leftovers.

REALLY EASY AND GOOD SALMON PATE'

Steps:

• In a bowl, blend all ingredients until smooth.
• Transfer to a glass bowl.
• Cover and refrigerate overnight.

PATE IZ SHCHUKI -BAKED SALMON MOUSSE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Line a 2 lb loaf pan with parchment paper and brush with oil.
• Cut the salmon into 2 inch strips.
• Place the stock and lemon juice in a pan and bring to boil, then turn off the heat.
• Add the salmon strips; cover and leave for 2 minutes. Remove with a slotted spoon.
• Cut white fish into cubes and process in a food processor or blender until smooth.
• Lightly whisk the egg whites with a fork.
• With the motor running, slowly pour in the egg whites, then the cream. Finally, add the grated lemon rind, dill and seasoning.
• Spoon half of the white fish mixture into the prepared pan.
• Arrange the poached salmon strips on top, then carefully spoon in the remaining white fish mixture.
• Cover the loaf pan with foil and put in a larger roasting pan.
• Add enough water into the roasting pan to come halfway up the sides of the loaf pan.
• Bake for 45 to 50 minutes or until firm.
• Leave on a wire rack to cool; chill for at least 3 hours.
• Turn out onto a serving plate and remove lining paper.
• Serve the mousse cut into slices to serve.