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All In The Blender Salmon Mousse

21st.Century.Chef's picture
Ingredients
  Unflavored gelatin 1 Tablespoon (1 envelope)
  Lemon juice 2 Tablespoon
  Onion 1 Small, sliced
  Boiling water 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Paprika 1⁄2 Teaspoon
  Dried dill 1 Teaspoon
  Canned pink salmon 1 Pound, drained (1 can)
  Heavy cream 1 Cup (16 tbs)
  Parsley 1 Tablespoon (for garnish)
Directions

Place first 4 ingredients in blender and blend at high speed until onion is pureed.
Add next 4 ingredients and blend again.
Add cream, 1/3 at a time, and blend until very smooth.
Pour into 1-quart mold and chill overnight.
To unmold, dip bottom and sides of mold into warm water and invert onto a serving plate.
Decorate mousse with parsley.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Salmon

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