SALMON MOUSSE
Steps:
- Combine the salmon mixture and gelatin: Add the dissolved gelatin to the salmon mixture and mix well.
- Chill: Pour the mixture into a decorative mold or into serving bowls and refrigerate for 6 hours, or until firm.
- Unmold: If using a decorative mold, unmold the salmon mousse by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish to release the mousse. The surface of the mousse may appear a bit ragged. If you cover with plastic wrap and re-chill in the refrigerator, it should become smoother. Refrigerate until ready to serve. Serve salmon mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers.
Nutrition Facts : Calories 235 kcal, Carbohydrate 6 g, Cholesterol 47 mg, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 233 mg, Sugar 4 g, Fat 18 g, ServingSize Serves 12 as an appetizer, UnsaturatedFat 0 g
SALMON MOUSSE MOLD
Steps:
- Serve with rye bread or crackers
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 CUPS
I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. -Fran Rowland, Phoenix, Arizona
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.
Nutrition Facts : Calories 228 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 359mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
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
SMOKED SALMON MOUSSE
This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells.
Provided by Rob
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.
Nutrition Facts : Calories 66.8 calories, Carbohydrate 0.8 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 99.5 mg
SALMON MOUSSE WITH SALMON ROE AND CRUDITES
Categories Fish Cocktail Party Kid-Friendly Summer Gourmet Small Plates
Yield Serves 12 to 14 as an hors d'oeuvre
Number Of Ingredients 13
Steps:
- Line the bottom of an oiled 5-cup charlotte mold or soufflé dish with a round of wax paper, oil the paper, and press the coriander leaves face down onto the paper decoratively. in a small bowl combine the cold water and the lemon juice, sprinkle the gelatin over the mixture, and let it soften for 2 minutes. Add the boiling water and stir the mixture until the gelatin is dissolved. In a food processor blend together the smoked salmon, the canned salmon, the sour cream, and the Tabasco until the mixture is smooth, add the gelatin mixture, the scallion, and salt and pepper to taste, and blend the mixture until it is combined well. In a large bowl beat the heavy cream until it holds soft peaks, add it to the salmon mixture, and pulse the motor until the mousse is just combined. Pour the mousse into the prepared mold and chill it, covered, for at least 8 hours or overnight.
- Dip the mold into a large pan of hot water for 2 seconds and run a thin knife around the edge. Invert a platter over the mold and invert the mousse onto the platter. (If the coriander leaves stick to the wax paper, replace them on top of the mousse.) Spoon the salmon roe around the edges of the mousse, garnish the platter with the celery leaves, and serve the mousse with the crudités.
SILVER PALATE SALMON MOUSSE
Make and share this Silver Palate Salmon Mousse recipe from Food.com.
Provided by Tonkcats
Categories < 15 Mins
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Soften gelatin in cold water in large bowl.
- Stir in boiling water.
- Whisk mix until gelatin dissolves.
- Cool.
- Whisk mayonnaise, lemon juice, onion, Tabasco sauce, paprika, salt and dill.
- Stir to blend.
- Refrigerate until mixture begins to thicken slightly, about 20 minutes.
- Fold in salmon.
- In separate bowl whip cream to thicken then fold into salmon.
- Transfer mixture to 6 to 8 cup bowl or mold.
- Cover and chill 4 hours.
- Serve on toasts, black bread or crackers.
- Serves 12 portions.
Nutrition Facts : Calories 109.4, Fat 10.6, SaturatedFat 5, Cholesterol 29.7, Sodium 272.8, Carbohydrate 3.1, Sugar 0.7, Protein 1
SALMON MOUSSE
Make and share this Salmon Mousse recipe from Food.com.
Provided by Cheryl E
Categories Spreads
Time 2h30m
Yield 1 3-cup mold
Number Of Ingredients 12
Steps:
- Mix salmon, eggs, olives, celery, onion, dill, salt and pepper in bowl.
- Soften gelatin in cold water--SET OVER HOT WATER to completely dissolve.
- Stir gelatin, mayo and lemon juice.
- Combine with salmon mixture.
- Spoon into a 3-cup mold.
- Refrigerate until firm, approximately 2 hours.
- To unmold, set in warm water and turn upside-down onto plate.
- Serve with crackers.
Nutrition Facts : Calories 462.2, Fat 19.3, SaturatedFat 4.9, Cholesterol 473, Sodium 928.1, Carbohydrate 4.7, Fiber 1.2, Sugar 1.8, Protein 64.3
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