Salmon Mousse
- 1 envelope unflavored gelatin
- 1/2 c. boiling water
- 1 tablespoon lemon juice (fresh)
- Dash of Tabasco
- 1 teaspoon salt
- 2 cups finely flaked poached fresh salmon or red canned (15 oz. can = 2 c.) salmon, skin and bones
- 1/4 c. cold water
- 1/2 c. Hellmann’s mayonnaise
- 1 tablespoon finely grated onion (I use 1+)
- 1/4-teaspoon sweet paprika
- 2 tablespoons finely chopped dill
- removed
- 1 c. heavy cream
1. Soften gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
2. Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly. (If is has been in for 25 minutes it is fine even if it doesn’t look like it is)
3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6 - 8 cup bowl or decorative mold. Cover and chill for at least four (4) hours.
5. Serve on toasts, black bread or crackers. Or serve as a first course, garnished with watercress.
- At least 12 portions