Individual Red Pepper Salmon Mousse
|Canned red salmon||15 1⁄2 Ounce, drained with liquid reserved, large bones, cartilage, and skin removed (1 Can, Fancy Quality Salmon)|
|Red bell peppers/1/2 of a 7 ounce jar red peppers packed in water, drained and blotted dry||1 Large, peeled, seeds and membranes removed|
|Plain low fat yogurt||3⁄4 Cup (12 tbs)|
|Minced scallions||1⁄4 Cup (4 tbs) (White Part Only; Reserve Greens For Garnish)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Peeled seeded and minced cucumber||1⁄4 Cup (4 tbs)|
|Finely chopped fresh dill||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 1⁄2 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
|Unflavored gelatin||1 Tablespoon (1 Package)|
|Boiling water||1⁄2 Cup (8 tbs), to combine with salmon liquid to make 1 cup|
|Egg whites||2 (At Room Temperature)|
|Red salmon caviar||2 Ounce (1 Jar)|
|Watercress sauce/Yogurt cucumber raita||1 Cup (16 tbs) (Cool And Tangy, 1 Recipe)|
Lightly oil eight decorative 1/2 cup molds.
Place the salmon and red pepper in a food processor fitted with a steel chopping blade, and process until smooth.
Add the yogurt, scallions, celery, cucumber, dill, lemon juice, salt, and red pepper and pulse just until combined, scraping down the sides occasionally.
Meanwhile, pour about 1/4 cup cold water in a cup and sprinkle the gelatin on top of it.
Do not stir.
Once the granules are absorbed, combine the gelatin with the salmon liquid and boiling water and stir to blend.
Allow the liquid to cool in the refrigerator until room temperature, then add it to the salmon mixture through the feed tube while the processor is running.
Transfer the salmon mixture to a bowl.
Beat the egg whites until stiff but not dry.
Fold them into the salmon, but do not overmix.
Ladle the mousse into the prepared molds, cover, and refrigerate until firm, at least 4 to 6 hours.