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Easy Salmon Mousse

21st.Century.Chef's picture
Ingredients
  Clam juice/Fish stock 3⁄4 Cup (12 tbs)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Red sockeye salmon 14 Ounce (2 Cans, 7 Ounces Each)
  Flat anchovy fillets 6
  Capers 2 Tablespoon
  Green onions 2 , chopped
  Lemon 1⁄2 , juiced
  Chopped fresh dill weed 1 Tablespoon
  Tabasco 8 Drop
  Sour cream 1 3⁄4 Cup (28 tbs)
  Parsley/Dill 1 Tablespoon (For Garnish)
Directions

In a small saucepan, warm the clam juice together with the gelatin.
Stir until dissolved and warm.
Do not boil.
Put the remaining ingredients except the sour cream in a food processor.
Add the gelatin mixture. (Be sure to remove any bones that you found in the salmon.)
Process until all is smooth.
Add the sour cream and blend for a moment until well mixed.
Spray Pam into a 1 1/2- or 2-quart mold and fill with the mixture.
Refrigerate for several hours or overnight.
After removing from mold, garnish with parsley or fresh dill weed.
Serve this as a luncheon or a first course.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Salmon
Preparation Time: 
5 Minutes

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