Easy Salmon Mousse
|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|
|Green onions||2 , chopped|
|Lemon||1⁄2 , juiced|
|Chopped fresh dill weed||1 Tablespoon|
|Sour cream||1 3⁄4 Cup (28 tbs)|
|Parsley/Dill||1 Tablespoon (For Garnish)|
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.