Timbale Of Smoked Salmon Mousse Recipes

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SMOKED SALMON MOUSSE



Smoked Salmon Mousse image

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

4 ounces smoked salmon
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
½ lemon, juiced
½ teaspoon dried dill weed to taste
salt and pepper to taste
1 ounce salmon roe

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



Salmon Mousse image

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

1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope)
4 ounces smoked salmon, coarsely chopped
1 1/4 cups sour cream
1 to 2 tablespoons fresh lemon juice
Coarse salt
Fresh dill, for garnish (optional)
Crackers or baguette slices, for serving

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 TIMBALES ( NO COOK)



Smoked Salmon Timbales ( No Cook) image

Gorgeous salmon parcels filled with a soft cheese and crab ( or prawn filling). They look so elegant and the good thing is that they can be made 24 hours ahead making it a perfect solution for plan ahead dinner party.

Provided by Wild Thyme Flour

Categories     Crab

Time 10m

Yield 8 timbales, 8 serving(s)

Number Of Ingredients 8

8 slices smoked salmon
225 g thick cream cheese
100 ml sour cream (or 2 tbsp lemon juice tbsp mayonaise)
2 tablespoons mayonnaise
100 g crabmeat (or 100g choped prawns)
2 teaspoons chopped dill
1/2 teaspoon Dijon mustard
1 teaspoon brandy (optional)

Steps:

  • Grease 8 ( 100ml) ramekins with a little oil then line with apiece of plastic wrap, making sure to leave enough overhang.
  • Place a slice of salmon in each ramekin.
  • Beat the cream cheese with the sour cream, stir in crab, dill, mustard and season to taste.
  • Spoon into moulds, fold over overhanging salmon, then fold over the plastic wrap to cover. Chill at least 3 hours. Can be made 24 hours ahead!

Nutrition Facts : Calories 145.7, Fat 13.3, SaturatedFat 7.7, Cholesterol 41.8, Sodium 223, Carbohydrate 2.1, Sugar 0.3, Protein 4.8

TIMBALE OF SMOKED SALMON MOUSSE



TIMBALE OF SMOKED SALMON MOUSSE image

Categories     Fish     No-Cook     Low Carb

Yield 8 servings

Number Of Ingredients 5

1 lb. Norwegian salmon, smoked
3/4 c. sour cream or creme fraiche
1 oz. vodka
1 lb. Norwegian salmon, fresh, sliced thin
fresh ground pepper to taste

Steps:

  • To make the mousse, blend the smoked salmon, sour cream, and vodka in a food processor. Line a timbale mold with fresh salmon slices and fill the cavity with the mousse. Refrigerate for 4 hours and served chilled.

SMOKED SALMON TIMBALE WITH GINGER, CUCUMBER, CREME FRAICHE AND WATERCRESS OIL



Smoked Salmon Timbale with Ginger, Cucumber, Creme Fraiche and Watercress Oil image

Provided by Food Network

Categories     appetizer

Time 12h30m

Yield 3 servings

Number Of Ingredients 14

1 bunch watercress, bottom stems removed
1/2 cup canola oil
8 ounces smoked salmon, finely chopped
2 tablespoons finely diced shallot
2 tablespoons finely diced ginger root
2 tablespoons finely sliced chives
4 tablespoons finely diced cucumber
2 tablespoons Ginger Vinaigrette, recipe follows
Salt and freshly ground white pepper
6 tablespoons creme fraiche, whipped
Caviar, optional
2 cups canola oil
8 ounces ginger root, pureed (skin may be left on)
Marukan seasoned rice vinegar

Steps:

  • Bring a small pot of salty water to boil. Blanch the watercress until the stems are very soft to the touch. Shock in ice water. Remove watercress from the shocking bath. Squeeze as much water out of the watercress by hand, and then by wrapping up in a kitchen towel. Chop the watercress as finely as possible by hand. Place the chopped watercress in a blender, and slowly add the canola oil. Remove the watercress oil from the blender and refrigerate.
  • Combine the smoked salmon, shallots, ginger, chives, cucumber and Ginger Vinaigrette in a mixing bowl. Season to taste with salt and pepper. Place a mold of your choice on the plate of your choice, and pack 2 ounces of the smoked salmon mixture into the mold. Top with 1 tablespoon of the creme fraiche. Garnish, if so desired, with 1 teaspoon of the optional caviar. Repeat 3 times. Garnish each plate with a few decorative squiggles of the watercress oil.
  • Place the ginger and canola oil in a small pot. Bring to a simmer over low heat. Remove from heat and let stand 12 hours. Strain the oil through a cheesecloth lined strainer. (The ginger oil may be kept in the refrigerator for 3 months.) Combine the ginger oil with as much vinegar and mix well.

DOUBLE SMOKED SALMON MOUSSE



Double Smoked Salmon Mousse image

This chunky Salmon Mousse is made with hot smoked salmon and cold smoked salmon. Hot being the salmon that is smoked in hot smoke so that it cooks; and cold being the stuff that is cured in smoke and served thinly sliced. I buy the cold smoked salmon pieces rather than the expensive slices. Hot smoked salmon is available in vacuum packed packets beside the cold smoked salmon in New Zealand. This mousse could also be made with poached or baked salmon, tinned salmon or even tuna fish made to look like salmon. My mum and I once made it with pilchards when we ran out of salmon and tuna! Our excuse was that it was 1981 in Tonga, supplies on the island were running a bit low and we were cooking for 35 people for a Burns Supper. We just used the white bits from the tinned pilchards (the dog loved the dark bits!) and added some red food colouring! "What has salmon mousse got to do with a Burns Supper?" I hear you ask. Well, Scottish food is served at this event to celebrate the great Scottish Bard, Robert Burns, on the 25th January. January in Tonga is very hot so you don't really want something hot like Scotch Broth. We decided that in an ideal situation we would serve Scottish smoked salmon. No Scottish smoked salmon to hand, or even anyone's smoked salmon so Mum decided salmon mousse was the next best thing. Then we couldn't find enough tins of salmon!! I don't recommend our pilchard recipe. This is the best recipe.

Provided by RonaNZ

Categories     Lunch/Snacks

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

10 g unflavored gelatin (one sachet or enough to set 500ml of liquid)
1/2 cup hot water
1/2 cup mayonnaise
1 1/2 tablespoons lemon juice
2 tablespoons tomato ketchup
salt
pepper
200 g smoked salmon (hot smoked)
100 g smoked salmon (cold cured)
1 head iceberg lettuce
1/4 cucumber
2 tablespoons dill weed
1 lemon

Steps:

  • Sprinkle the gelatin over the hot water and stir until the gelatin dissolves.
  • Add the mayonnaise, lemon juice and tomato ketchup. The tomato ketchup is there to add a little flavour but mainly to add pink colour to the mousse. You don't want white mousse with bits of pink salmon in it.
  • Add salt and pepper to taste, remembering that the salmon may be salty so don't add too much salt.
  • Flake the hot smoked salmon.
  • Cut the cold smoke salmon into 1cm squares.
  • Fold both the salmons through the mousse. Try to not break the flaked salmon up so that there is still some texture in the mousse.
  • Check the seasoning and adjust if needed.
  • Fill a 2 cup jelly mould, or a fish mould if you have one, and refrigerate for 2 hours or until the gelatin sets.
  • Make a bed of shredded lettuce on a large platter.
  • Turn the mould out on to the lettuce. I had to line my mould with clingfilm because it rusted sightly, which makes it easier to remove from the mould but you lose some detail.You may need to briefly dunk the mould into hot water. Don't be tempted to leave it sitting in hot water. The gelatin will soften very quickly.
  • Thinly slice a cucumber and use it to garnish around the base of the turned out mousse.
  • Finely chop some dill and scatter over the top of the mousse.
  • Cut the lemon into wedges and serve around the mousse.
  • Serve with crusty bread as a light lunch or reduce the gelatin to 5g and serve with crackers as a dip. This is an excellent buffet table dish too.
  • ==================================.
  • To serve this as a starter, instead of filling a ring mould or other mould:.
  • Line a 6-muffin muffin tray with circles of waxed paper.
  • Put a slice of cold smoked salmon on top of each circle.
  • Add 1/3 cup of mousse to each muffin cup.
  • Refrigerate for 1 hour.
  • Plate up individual servings of mousse by dressing the plate with lettuce, turning out a salmon mousse (and remove the wax paper), garnish with dill on top and cucumber and a lemon wedge on the side.
  • ==================================.
  • Cooking for a large crowd:.
  • Scale up the recipe and pour into a large roasting tin and put in the fridge to set. Cut into squares with a knife dipped in hot water. Remove slices with a spatula or fish slice. Serve top side up with the same garnish as above.

Nutrition Facts : Calories 164.4, Fat 8.9, SaturatedFat 1.5, Cholesterol 16.6, Sodium 600.5, Carbohydrate 11.3, Fiber 2, Sugar 4.3, Protein 12

SALMON MOUSSE



Salmon Mousse image

Provided by Nancy Harmon Jenkins

Categories     appetizer

Time 20m

Yield 3 cups

Number Of Ingredients 11

1 cup milk
3 tablespoons unsalted butter, plus 1 1/4 sticks butter (6 ounces)
3 tablespoons flour
Salt to taste
Freshly ground white pepper to taste
Small pinch cayenne to taste
Approximately 1 pound cooked salmon (see accompanying recipe, but use half the amounts of the ingredients listed in it)
2 tablespoons heavy cream
3 tablespoons Cognac
30 small round ripe tomatoes (see note)
1 small jar of red salmon roe

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

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