SALMON MOUSSE
Provided by Food Network
Categories appetizer
Time 47m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- For the salmon:
- Preheat the oven to 400 degrees F.
- Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
- For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.
SALMON MOUSSE
A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
- In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
- Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.
Nutrition Facts : Calories 123 g, Fat 8 g, Protein 10 g
SALMON MOUSSE
Provided by Nancy Harmon Jenkins
Categories appetizer
Time 20m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Scald milk and set aside. In a saucepan over low heat, melt 3 tablespoons butter. Add flour to melted butter and cook, stirring continuously with a wooden spoon, 2 to 3 minutes, until the mixture is very thick. Add the scalded milk, all at once, and beat with a wire whisk over low heat for 5 minutes more, until the bechamel is thick and smooth. Add salt, pepper and cayenne, remove from heat and set aside to cool until lukewarm.
- Skin and bone salmon meat and flake with a fork. Cut remaining butter into chunks. Add salmon and butter to bechamel and mix well, using an electric beater rather than a blender or processor.
- Add cream and Cognac to salmon mixture and blend thoroughly. Taste for seasoning, adding more salt, pepper or cayenne if necessary.
- Refrigerate, covered, until the mixture has thickened sufficiently to allow piping through a pastry bag and tube - 2 to 3 hours, or overnight.
- While the mixture is cooling, remove tops from tomatoes and scoop out flesh. Stand tomatoes upside down on a rack to drain. When the salmon mixture is ready, pipe it into the hollowed-out tomatoes and top with a few grains of red salmon roe. Extra mousse can be served in a bowl topped with more roe.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 812 milligrams, Sugar 8 grams, TransFat 0 grams
RED SALMON MOUSSE
Make and share this Red Salmon Mousse recipe from Food.com.
Provided by Evie3234
Categories < 15 Mins
Time 15m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Using a fork lightly flake the salmon.
- In a medium bowl combine salmon, reserved liquid, yogurt, sour cream and mayonnaise.
- Dissolve gelatine in the hot water and add to salmon mixture, stir through the dill and the spring onion.
- Pour mixture into an oiled 3 cup mould and refrigerate until set.
- Serve with crackers.
Nutrition Facts : Calories 425.6, Fat 29.7, SaturatedFat 9.9, Cholesterol 98.9, Sodium 313, Carbohydrate 12, Fiber 0.1, Sugar 4.9, Protein 27.4
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