Easy Salmon Mousse Recipe
Ingredients
| 3/4 cup clam juice or fish stock | ||
| 2 envelopes unflavored gelatin | ||
| Sockeye | 2 Can (10oz) | |
| 6 flat anchovy fillets | ||
| Capers | 2 Tablespoon | |
| Green onions | 2 , chopped | |
| Juice of 1/2 lemon | ||
| 1 tablespoon chopped fresh dill weed | ||
| Tabasco | 8 Drop | |
| Sour cream | 1 3/4 Cup (16 tbs) | |
| Parsley or dill for garnish | ||
Directions
In a small saucepan, warm the clam juice together with the gelatin.
Stir until dissolved and warm.
Do not boil.
Put the remaining ingredients except the sour cream in a food processor.
Add the gelatin mixture. (Be sure to remove any bones that you found in the salmon.)
Process until all is smooth.
Add the sour cream and blend for a moment until well mixed.
Spray Pam into a 1 1/2- or 2-quart mold and fill with the mixture.
Refrigerate for several hours or overnight.
After removing from mold, garnish with parsley or fresh dill weed.
Serve this as a luncheon or a first course.
Stir until dissolved and warm.
Do not boil.
Put the remaining ingredients except the sour cream in a food processor.
Add the gelatin mixture. (Be sure to remove any bones that you found in the salmon.)
Process until all is smooth.
Add the sour cream and blend for a moment until well mixed.
Spray Pam into a 1 1/2- or 2-quart mold and fill with the mixture.
Refrigerate for several hours or overnight.
After removing from mold, garnish with parsley or fresh dill weed.
Serve this as a luncheon or a first course.
Chef
