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Salmon Mousse With Sliced Cucumbers

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Ingredients
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  White wine 1⁄4 Cup (4 tbs)
  Boiling water 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Grated onion 1 Tablespoon
  Hot red pepper sauce 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Canned salmon 23 1⁄4 Ounce, drained (3 Cans, 7 3/4 Ounce Each)
  Heavy cream 1 Cup (16 tbs)
  Fresh dill leaves 2 Tablespoon, snipped
  Cucumbers 2 Medium, washed (Unpared)
  Bottled herb salad dressing 1⁄2 Cup (8 tbs)
  Watercress 1
  Fresh dill 1 Tablespoon, snipped
Directions

MAKING
1) In a medium bowl add wine and sprinkle gelatine over it. Let stand for 5 minutes to soften.
2) Pour boiling water and stir until gelatine dissolves. Let cool.
3) Mix mayonnaise, lemon juice, onion, red-pepper sauce, paprika and salt. Combine together.
4) Keep the bowl in large bowl of ice cubes. Stir and let stand for 10 minutes.
5) Lightly grease a 4-cup mold.
6) Discard skin and bones from salmon.
7) In a blender keep salmon and 1/2 cup heavy cream. Process until smooth.
8) Beat 1/2 cup cream until stiff.
9) With a wire whisk, fold salmon puree, whipped cream and 2 tablespoons dill into gelatine mixture. Combine thoroughly using under-and-over motion.
10) Spoon into prepared mold.
11) Refrigerate for at least 2 hours until firm enough to unmold.
12) Slice cucumbers thinly and keep in shallow baking dish.
13) Add salad dressing and toss to coat well.
14) Cover and refrigerate the cucumbers.

SERVING
15) Using a knife, loosen edge of mold and invert on serving platter.
16) Keep a hot damp cloth over mold and shake gently to release. Repeat if necessary.
17) Serve with sliced cucumbers and watercress.
18) Sprinkle cucumbers with snipped dill.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Mixing
Ingredient: 
Salmon
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
8

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