Serve this elegant salmon mousse with avariety of crudit s and crackers.
Recipe: Salmon Mousse
2 tablespoons cold water plus 1/3cup boiling water1 tablespoon fresh lemon juice1 (1/4-ounce) envelope of unflavored gelatin(about 1 tablespoon)1/2 pound thinly sliced smoked salmon1 (7 1/4-ounce) can salmon, drained andskin discarded1 1/2 cups sour cream1/4 teaspoon Tabasco brand hot sauce ORto taste1/4 cup finely chopped green onionsSalt and freshly ground black pepper totaste1 cup heavy cream
Lightly grease a 5-cup mold. Set aside.
In a small bowl combine the coldwater and lemon juice, sprinkle gelatin over and let it soften for 2 minutes. Add the boilingwater and stir the mixture until gelatin is dissolved.In a food processor blend together the smoked salmon, cannedsalmon, sour cream and Tabasco untilmixture is smooth. Add the gelatin mixture, green onions, salt and pepper. Blend the mixture untilit is combined well.
In a large bowl beat the cream until itholds soft peaks; add it to the salmon mixture andpulse the motor until the mousse is just combined. Pour the mousseinto the prepared mold and chill, covered,for at least 8 hours or overnight.
Dip the mold into a large pan of hot waterfor 2 seconds and run a thin knife around theedge. Invert a platter over the mold and invert the mousse ontothe platter.
Serve the mousse with a variety of crudit sand crackers.
Serves 12 to 14 as an appetizer.
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