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Easy Salmon Mousse

Western.Chefs's picture
Ingredients
  Salmon steak 3⁄4 Pound, poached, skinned, boned and flaked (350 Gram)
  Bechamel 315 Milliliter (1 1/4 Cups)
  Dried dillweed 1⁄2 Teaspoon
  Gelatin 2 Teaspoon (Leveled)
  Lemon juice 1 Teaspoon
  Whipping cream 125 Milliliter, beaten (1/2 Cup)
  Egg whites 2 , beaten until stiff
  Cucumber 1⁄4 , thinly sliced
  Salt To Taste
  Pepper To Taste
Directions

Blend the salmon in a blender with the bechamel sauce until it is smooth.
Scrape the mixture into a bowl, add the dill and season to taste.
In a cup, soften the gelatin in 2 tablespoons of water.
Put the cup in a pan of simmering water until the gelatin dissolves.
Stir the gelatin into the salmon mixture with the lemon juice.
Fold in the cream and the egg whites.
Divide the mixture between 4 ramekin dishes or use a small souffle dish.
Chill the mousse until it has set.
Garnish with cucumber slices.

Recipe Summary

Cuisine: 
Continental
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Salmon
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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