Silver Palate Salmon Mousse Recipes

SILVER PALATE SALMON MOUSSE

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.

SMOKED SALMON MOUSSE

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.

SALMON MOUSSE

Steps:

• Blend all ingredients together.
• Put in fridge over night or for a couple of hours.
• Can be frozen.
• Serve with toast, bread, baguettes etc.

CANAPES : SALMON TART WITH HERBED MOUSSE

Steps:

• For the Dough:.
• Blend butter in a food processor for at least 8 minutes, until it turns white and creamy. At the beaten egg, followed with the water.
• Sieve in the flour and salt, and blend together until you get a ball of dough. Do not overwork the dough, and the dough will be hard and chewy.
• Turn the dough to a table and roll the dough to a 1/4 inch thickness. Chill in the refrigerator for 15 minutes, then cut into 1 1/2 inch squares. Prick holes into the squares, and freeze for another 1 hour.
• Preheat oven 180 C and baked the frozen squares for around 12 mins or until golden brown.
• The Mousse.
• Heat the cream on a low fire, and blend the herbs in the cream until fine. Melt the gelatine with the water in a double boiler until the crystals are dissolved. Then combine the gelatin with the herb cream, season with salt and pepper. Remove from fire and strain with a sieve. Line a 9 inch square tray with saran wrap. Pour the cream into the tray and chill for one hour, then cut the gel in small circles, slightly smaller than the tart.
• Assembly:.
• Place a herb mousse circle on top of the tart, and top it with a small square slice of smoked salmon. Garnish with salmon roe or caviar, edible flower or some green.

DAWN'S SALMON MOUSSE

Steps:

• Mix gelatin, onion, lemon juice, and boiling water in a blender, on high speed, for 30 secs.
• Turn off, then add mayonnaise, dill, salt, pepper and salmon. Mix again on high speed.
• Remove cover, and slowly add cream. Mix again.
• Oil a mold. Pour mixture into mold, and chill for at least 2 hours.
• Serve with crackers.