SALMON MOUSSE
got this from Australia's greatest cook, Margaret Fulton, my mentor :) Great luncheon dish, or entree, also great for a party, served with crackers. I have made this as individual serves, (muffin size, using paper cups, great for picnics) and in a ring mould, putting the sauce in the centre. I sometimes add a few slices of smoked salmon, when it is on special :) cook time is refridgeration time
Provided by mummamills
Categories Spreads
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Sprinkle gelatine over water in a small saucepan.
- Soak 2 minutes.
- Add salt, sugar, mustard and vinegar.
- Stir constanly over low heat until gelatine in dissolved.
- Remove from heat and chill till the consistency of egg white, don't over chill!
- Add to salmon, capers and celery, mix well.
- Fold in the whipped cream.
- Turn into wetted mould, or individual moulds, and chill till set.
- Unmould and serve with salad greens and sour cream dressing.
- Mix all dressing ingredients together and chill.
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 TWO WAYS WITH CAPER SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- For the salmon: Season the salmon filets with salt and pepper. In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated. Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks.
- Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat. Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 5 minutes. Keep the salmon warm.
- For the salmon hash: Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes. Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more. Turn off the heat and stir in the salmon and capers. Season with salt and pepper. Keep the hash warm.
- To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet. Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes.
- In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper. Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing. Stir in the toasted bread.
- For the sauce: Heat the oil in a small skillet over low heat. Add the shallot and cook until softened, about 2 minutes. Turn off the heat and whisk in the butter 1 piece at a time. Stir in the capers and dill. Squeeze in the lemon juice and season with salt and pepper.
- To plate: Divide the salmon hash among 4 plates and top each with a salmon filet. Spoon the sauce over the salmon. Divide the salad among the plates, placing it on the side of the salmon.
SALMON MOUSSE WITH CAPERS
Splendid recipe because extremely refined though really easy. Other advantage : you can cook it one day ahead.
Provided by Sageca
Categories Spreads
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the potato in salted water; gently fry the salmon fillets in a pan.
- Take skin and bones off the salmon fillets; crumble them roughly.
- Peel the potato, crumble it roughly.
- In an processor, put the salmon, potato, cream, lemon juice, mustard, the 3 teaspoons of capers, salt and pepper.
- Mix the whole for at least 2 minutes. Taste the mixture and adjust seasoning.
- Pour in a mould and leave in the fridge for at least 3 hours. Ideally make it half a day before serving.
- Serve on a bed of lettuce, making "balls" of mousse with a spoon. Sprinkle a few capers on it (left spoonful).
- TRICK : you can replace salmon fillets by canned salmon which still will give you a very good entrée with the most simple recipe (just mix everything) -- .
Nutrition Facts : Calories 103.2, Fat 3.6, SaturatedFat 1.3, Cholesterol 32.9, Sodium 92.7, Carbohydrate 5.1, Fiber 0.7, Sugar 0.2, Protein 12.2
SMOKED SALMON WITH CAPERS & PICKLED SHALLOTS
This fresh and zingy salad is packed with contrasting flavours and textures. It's ideal for entertaining
Provided by James Martin
Categories Starter
Time 20m
Number Of Ingredients 9
Steps:
- Put the vinegar and sugar into a heavy-based saucepan and bring to the boil, allowing the sugar to dissolve. Add the sliced shallots to the warm liquid, stir through, then tip into a dish and cover with cling film. Set aside.
- Arrange the smoked salmon in the centre of each plate, making sure that the slices slightly overlap, and set aside.
- Put the frisée salad, the chives, capers, a little of the shallot vinegar and some of the shallots into a mixing bowl and toss together. Spoon the mixture over the salmon and serve with a few twists of black pepper, a drizzle of oil and lemon wedges on the side.
Nutrition Facts : Calories 168 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 26 grams protein, Sodium 5.1 milligram of sodium
SALMON MOUSSE CANAPES
It's so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. -Barb Templin, Norwood, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- Peel strips from cucumbers to create a decorative edge; cut cucumbers into 1/2-in. slices. Using a melon baller, remove a small amount of cucumber from the center, leaving the bottom intact., Place the cream cheese, salmon, milk, lemon pepper and dill in a food processor; cover and process until blended. Transfer to a small bowl and season with salt and pepper. In another bowl, beat cream until stiff peaks form. Fold into salmon mixture., Pipe or dollop mousse onto cucumber slices; garnish with dill. Refrigerate until ready to serve.
Nutrition Facts :
SALMON PATTIES WITH CAPER MAYONNAISE
These moist salmon patties are delicious served with a lemon-caper mayonnaise.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the mayonnaise, capers, lemon juice, 1/2 teaspoon mustard and 1/4 teaspoon pepper. Cover and refrigerate until serving. , In a small skillet, saute the onion and celery in 1 teaspoon oil until crisp-tender. In a bowl, combine the onion mixture, salmon, 1/2 cup bread crumbs, egg and remaining mustard and pepper. Shape into four patties; coat with remaining bread crumbs. Cover and refrigerate for 10 minutes. , In a large skillet over medium heat, cook salmon patties in remaining oil for 5 minutes on each side or until lightly browned. Serve with caper mayonnaise.
Nutrition Facts :
SMOKED SALMON, FROMAGE BLANC AND CAPER SPREAD
One selling point of smoked salmon is that you don't need to do much to it to get it on the table - but take it a step further and break out of the canape cliché. Here, you'll whip it up in the food processor with fennel and cream cheese for a light spread. Serve it with baguette slices. It's a quarter-hour of work for a savory, guest-friendly appetizer. (The New York Times)
Provided by Amanda Hesser
Categories dips and spreads, appetizer
Time 10m
Yield 6 to 8 appetizer servings
Number Of Ingredients 10
Steps:
- In a food processor, purée the salmon to a paste. Add the egg and pulse. Add the fromage blanc, cream cheese, lemon juice, fennel, salt and capers. Pulse a few times until light, fluffy and well blended. Scrape into a serving bowl, fold in 1 1/2 tablespoons of the chives and chill. Sprinkle the remaining chives over the dip and serve with baguette slices (or crackers).
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 6 grams, Sodium 505 milligrams, Sugar 3 grams, TransFat 0 grams
THE BEST SMOKED SALMON SPREAD
The perfect way to stretch pricey smoked salmon: Here, it's crumbled in cream cheese with fresh herbs and seasonings.
Provided by Jay
Categories Appetizers and Snacks Seafood
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 1.1 g, Cholesterol 36.7 mg, Fat 10.8 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 312.1 mg, Sugar 0.1 g
SMOKED SALMON, CUCUMBER, AND DILL MOUSSE
Categories Onion Appetizer Cocktail Party Lemon Salmon Cucumber Chill Sour Cream Dill Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Serves 30 as an hors d'oeuvre
Number Of Ingredients 11
Steps:
- Lightly oil an 8-by-2 inch round cake pan and line with plastic wrap.
- Spread 1 1/4 cups salmon evenly in cake pan. In a bowl stir together remaining salmon, cucumber, dill, onion, sour cream, lemon juice, and zest until combined well.
- Put cold water in a small heatproof cup and sprinkle gelatin over it. Set cup in a saucepan and add enough water to pan to reach halfway up side of cup. Heat gelatin mixture over low heat until gelatin is dissolved and stir into salmon mixture. Season mixture with salt and pepper and spoon over salmon in cake pan. Chill mousse, covered with plastic wrap, at least 6 hours and up to 3 days.
- To unmold mousse, invert mousse onto plate. Loft off cake pan and peel off plastic wrap.
- Garnish mousse with cucumber ribbons and serve with toasts.
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 HORSERADISH MOUSSE WITH CAVIAR
Categories Citrus Dairy Fish Herb Appetizer Cocktail Party Quick & Easy Fall Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Serves 16 to 20 as an hors d'oeuvre or 8 to 10 as a first course
Number Of Ingredients 14
Steps:
- In a small saucepan sprinkle gelatin over water and let soften 1 minute. Gently heat mixture over moderately low heat, stirring until gelatin dissolves (do not let boil).
- In a food processor purée onion. Add gelatin mixture and all remaining ingredients except salmon roe and purée until smooth.
- Lightly oil a 1-quart terrine or loaf pan (8 1/2 by 3 1/4 by 2 1/2 inches) and spread half of mousse evenly on bottom. Gently spread salmon roe evenly over mousse. Spoon remaining mousse evenly over salmon roe. Chill mousse, covered, at least 12 hours and up to 4 days.
- Just before serving, run a thin knife around edges of terrine or loaf pan and dip terrine or loaf pan in hot water 5 to 10 seconds. Invert mousse onto a platter.
- Serve mousse with bread or crackers.
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