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Salmon Mousse Using Vegetable Broth

Budget.Gourmet's picture
Ingredients
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Water 2 Cup (32 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Instant vegetable broth 1 Teaspoon (1 Envelope)
  Canned salmon 1 Pound (1 Can)
  Celery 3⁄4 Cup (12 tbs), finely chopped
  Pepper red 1⁄2 Cup (8 tbs), finely chopped, seeded
  Red pepper flakes 1⁄2 Cup (8 tbs), finely chopped
  Parsley 2 Tablespoon, chopped
  Onion 2 Tablespoon, grated
  Salt 1⁄2 Teaspoon
  Mayonnaise/Salad dressing 3⁄4 Cup (12 tbs)
Directions

MAKING
1) In a medium saucepan, soften the gelatin in 1 cup water, stir continuously and heat until the gelatin is dissolved.
2) Turn off the heat, allow to cool, then stir in 2 tablespoons lemon juice. Reserve 3/4 cup of this mixture.
3) Stir 1 cup of water and instant vegetable broth into rest of the mixture in the saucepan, stir continuously and heat, until just hot.
4) Drain and flake the salmon, discard the bones and skin.
5) In a medium bowl, add the salmon, celery, red pepper, parsley, grated onion, salt and mayonnaise or salad dressing. Then stir in the reserved 3/4 cup gelatin mixture.
6) In a 6-cup fish-shape mold, pour 1/2 of the gelatin mixture at the bottom, then place and allow to stand in a large pan of ice and water.
7) Turn the mold to form a thin coat of gelatin on the bottom and sides of the mold.
8) Spoon and spread the salmon mixture into the gelatin-coated mold and cover the entire mold. Then refrigerate for 4 hours until firm.

SERVING
9) Turn on a chilled serving plate, gently lift off the mold, garnish with the sliced cucumbers and red peppers then serve with the mayonnaise or salad dressing, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Salmon
Interest: 
Gourmet
Preparation Time: 
240 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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