Super Easy Salmon Mousse Martha Stewart 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 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.

OVEN-ROASTED SALMON

Steps:

• Preheat oven to 450 degrees.
• Brush a rimmed baking sheet with butter. Brush salmon with butter and season with salt and pepper. Place salmon on prepared baking sheet, skin-side up. Transfer baking sheet to oven and roast until a metal skewer can be easily inserted into fish and, when left in for 5 seconds, feels just warm when touched to your lip, 6 to 8 minutes. Remove fish from skillet and serve immediately.

SMOKED SALMON MOUSSE

Steps:

• Combine tomato juice and gelatin in small saucepan, let stand for 5 minutes.
• Heat and stir on low until gelatin is dissolved.
• Set aside.
• Process remaining 7 ingredients in food processor, scraping down sides as necessary, until smooth.
• Add gelatin mixture through chute.
• Mix Well.
• Pour into lightly greased plastic lined 2 1/2 cup mold or deep bowl.
• Cover with plastic wrap.
• Chill for several hours until firm.
• To serve, turn out and remove wrap.

DOUBLE SMOKED SALMON MOUSSE

Steps:

• Sprinkle the gelatin over the hot water and stir until the gelatin dissolves.
• Add the mayonnaise, lemon juice and tomato ketchup. The tomato ketchup is there to add a little flavour but mainly to add pink colour to the mousse. You don't want white mousse with bits of pink salmon in it.
• Add salt and pepper to taste, remembering that the salmon may be salty so don't add too much salt.
• Flake the hot smoked salmon.
• Cut the cold smoke salmon into 1cm squares.
• Fold both the salmons through the mousse. Try to not break the flaked salmon up so that there is still some texture in the mousse.
• Check the seasoning and adjust if needed.
• Fill a 2 cup jelly mould, or a fish mould if you have one, and refrigerate for 2 hours or until the gelatin sets.
• Make a bed of shredded lettuce on a large platter.
• Turn the mould out on to the lettuce. I had to line my mould with clingfilm because it rusted sightly, which makes it easier to remove from the mould but you lose some detail.You may need to briefly dunk the mould into hot water. Don't be tempted to leave it sitting in hot water. The gelatin will soften very quickly.
• Thinly slice a cucumber and use it to garnish around the base of the turned out mousse.
• Finely chop some dill and scatter over the top of the mousse.
• Cut the lemon into wedges and serve around the mousse.
• Serve with crusty bread as a light lunch or reduce the gelatin to 5g and serve with crackers as a dip. This is an excellent buffet table dish too.
• ==================================.
• To serve this as a starter, instead of filling a ring mould or other mould:.
• Line a 6-muffin muffin tray with circles of waxed paper.
• Put a slice of cold smoked salmon on top of each circle.
• Add 1/3 cup of mousse to each muffin cup.
• Refrigerate for 1 hour.
• Plate up individual servings of mousse by dressing the plate with lettuce, turning out a salmon mousse (and remove the wax paper), garnish with dill on top and cucumber and a lemon wedge on the side.
• ==================================.
• Cooking for a large crowd:.
• Scale up the recipe and pour into a large roasting tin and put in the fridge to set. Cut into squares with a knife dipped in hot water. Remove slices with a spatula or fish slice. Serve top side up with the same garnish as above.

SALMON MOUSSE

Steps:

• Sprinkle gelatine over water in a small saucepan.
• Soak 2 minutes.
• Add salt, sugar, mustard and vinegar.
• Stir constanly over low heat until gelatine in dissolved.
• Remove from heat and chill till the consistency of egg white, don't over chill!
• Add to salmon, capers and celery, mix well.
• Fold in the whipped cream.
• Turn into wetted mould, or individual moulds, and chill till set.
• Unmould and serve with salad greens and sour cream dressing.
• Mix all dressing ingredients together and chill.

SALMON MOUSSE WITH CAPERS

Steps:

• Cook the potato in salted water; gently fry the salmon fillets in a pan.
• Take skin and bones off the salmon fillets; crumble them roughly.
• Peel the potato, crumble it roughly.
• In an processor, put the salmon, potato, cream, lemon juice, mustard, the 3 teaspoons of capers, salt and pepper.
• Mix the whole for at least 2 minutes. Taste the mixture and adjust seasoning.
• Pour in a mould and leave in the fridge for at least 3 hours. Ideally make it half a day before serving.
• Serve on a bed of lettuce, making "balls" of mousse with a spoon. Sprinkle a few capers on it (left spoonful).
• TRICK : you can replace salmon fillets by canned salmon which still will give you a very good entrée with the most simple recipe (just mix everything) -- .

MARTHA STEWART'S CAESAR SALAD

Steps:

• Make the croutons: Preheat oven to 450°.
• Combine butter and olive oil in a large bowl.
• Add bread cubes, and toss until coated.
• Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated.
• Spread bread in a single layer on an 11-by-17-inch baking sheet.
• Bake until croutons are golden, about 10 minutes.
• Set aside until needed.
• Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl.
• Using two dinner forks, mash garlic and anchovies into a paste.
• Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.
• Chop romaine leaves into 1- to 1 1/2-inch pieces.
• Add croutons, romaine, and cheese to the bowl, and toss well.
• If you wish, grate extra cheese over the top.
• Serve immediately.
• To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar.
• Screw the lid on the jar tightly, and shake to combine.
• Shake the jar before each use.
• Store, refrigerated, for up to 4 days.
• Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.