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 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
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
CREAMY SALMON MOUSSE
This is a summer favorite. Serve with a refreshing cucumber salad, or as a spread for crackers. Cook time equates to 6 hours chilling.
Provided by Daydream
Categories Spreads
Time 6h30m
Yield 4 cups
Number Of Ingredients 13
Steps:
- In a mini food processor, blend salmon with vinegar, then transfer to a bowl.
- Whisk gelatine into hot water with a fork until dissolved.
- When cool, combine gelatine mixture with sugar, mustard, creamed horseradish and mayonnaise, and stir into salmon.
- Then fold the celery, capers, green onions and bread and butter pickles, through the salmon mixture.
- Lastly, lightly whip the cream and add.
- Taste for seasoning and add a smidgen of salt and pepper if desired.
- Spoon into a lightly oiled 4-cup mould.
- Refrigerate for six hours, or until chilled and set.
- To unmould, quickly dip in hot water, then turn upside down onto a serving platter.
Nutrition Facts : Calories 233.3, Fat 10.9, SaturatedFat 1.8, Cholesterol 66.1, Sodium 198, Carbohydrate 8.1, Fiber 0.8, Sugar 5.9, Protein 24.8
CREAMY SALMON SALAD WITH MAYO
Colorful, light, and mouthwatering. Suitable for sandwiches or alone. Lovely presentation. Garnish with tomato slices and capers, if desired. Serve on rolls, lettuce wedges, or with crackers.
Provided by shirtless chef
Categories Salmon Salad
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Add some salt and pepper to the bottom of a mixing bowl. Flake salmon into the bowl.
- Dice dill spears and add to the salmon. Add celery, eggs, green onion, red onion, mayonnaise, yogurt, sour cream, and dill. Blend with a spatula or large spoon.
Nutrition Facts : Calories 80.2 calories, Carbohydrate 3.3 g, Cholesterol 110.8 mg, Fat 5.1 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.3 g, Sodium 425.8 mg, Sugar 1.5 g
SIMPLE LEMON MOUSSE
This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.
Nutrition Facts : Calories 282 calories, Fat 18g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 52mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
SUPER EASY LEMON MOUSSE
This surprised me. I ate it at a friend's barbecue and asked for the recipe. When she told me, I was stunned. This is not too sweet and very easy to put together. Cooking time is chilling time.
Provided by Chef Meela
Categories Dessert
Time 3h10m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Dump pie filling into a large bowl.
- Pour 3 cups of whipping cream and 1 teaspoon of vanilla into the bowl.
- Whip with electric mixer until fluffy.
- Put in serving bowls and refrigerate for AT LEAST 3 hours-- the colder the mousse is, the better.
Nutrition Facts : Calories 247.5, Fat 26.4, SaturatedFat 16.4, Cholesterol 97.8, Sodium 27.2, Carbohydrate 2, Sugar 0.1, Protein 1.5
SUPER EASY SALMON MOUSSE - MARTHA STEWART
I saw Martha make this on the Today show and it looks super easy to make, and healthy too - if you opt for light sour cream. Cooking time is chilling time.
Provided by FLKeysJen
Categories Spreads
Time 2h15m
Yield 8 serving(s)
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 or capers, if desired, and serve with crackers or baguette slices.
Nutrition Facts : Calories 70.1, Fat 5.2, SaturatedFat 3, Cholesterol 18.2, Sodium 133.9, Carbohydrate 1.8, Sugar 0.1, Protein 4.1
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