Salmon Mousse Recipe
Ingredients
| One 1-pound can red salmon, with its liquid | ||
| Unflavored gelatin | 1 | |
| Vegetable cooking spray | ||
| Scallions | 2 Large | |
| Lima beans | 1 Cup (16 tbs), frozen | |
| Tomato Paste | 2 Teaspoon | |
| Prepared horseradish | 2 Teaspoon | |
| 1 teaspoon green peppercorns | ||
| Lowfat sour cream | 1/2 Cup (16 tbs) | |
| 1/2 cup plain lowfat yogurt | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Romaine lettuce | 1 Cup (16 tbs), shredded | |
| Spinach leaves | 1 Cup (16 tbs), shredded | |
| Asparagus | 1/2 pound, blanched | |
Directions
1. Place 1/4 cup of the salmon liquid in a small bowl, sprinkle in the gelatin and set aside 5 minutes. Meanwhile, drain the salmon and remove and discard any skin and large pieces of bone. Bring 1/2 cup of water to a boil, add it to the gelatin mixture and stir until the gelatin dissolves completely; set aside.
2. Spray a 1-quart mold with cooking spray; set aside. In a food processor or blender, process the scallions until minced. Add the salmon (including any small bones), the beans, tomato paste, horseradish and peppercorns, and process about 1 minute, or until smooth. Add the gelatin mixture, sour cream, yogurt and lemon juice and process just until combined, scraping down the container with a rubber spatula as necessary. Pour the mixture into the prepared mold and refrigerate about 4 hours, or until the mousse is set.
3. To unmold the mousse, invert the mold on a platter and briefly cover it with a kitchen towel wrung out in hot water. Surround the mousse with the Romaine, spinach and asparagus.
2. Spray a 1-quart mold with cooking spray; set aside. In a food processor or blender, process the scallions until minced. Add the salmon (including any small bones), the beans, tomato paste, horseradish and peppercorns, and process about 1 minute, or until smooth. Add the gelatin mixture, sour cream, yogurt and lemon juice and process just until combined, scraping down the container with a rubber spatula as necessary. Pour the mixture into the prepared mold and refrigerate about 4 hours, or until the mousse is set.
3. To unmold the mousse, invert the mold on a platter and briefly cover it with a kitchen towel wrung out in hot water. Surround the mousse with the Romaine, spinach and asparagus.
Chef
