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Features for "Salmon Mousse"
Served as dessert. Non-vegetarian dish. Speciality: Easter Brunch Recipes
Ingredients for "Salmon Mousse" (Click here for measurement conversion) 2 lbs. fresh Salmon, skin off, de-boned
2 cups white Wine
1/2 cup Sour Cream
1/3 cup Mayonnaise
1 teaspoon Horseradish
1/2 teaspoon dried Dill (or 1 Tablespoon fresh)
1 Tablespoon Capers
Method for "Salmon Mousse"
Cut the salmon into uniformly thick pieces. Cover and poach in the wine until done. Remove salmon from poaching liquid and chill. Discard liquid. Place salmon in a bowl. Using a fork, mash the fish until it is of a smooth consistency. A food processor may be used, but the preferred method is by hand. Add all of the additional ingredients, blending until fully incorporated. Place in a serving dish and chill until serving time. Garnish with sprigs of dill, parsley, capers, etc. Serve with bread or crackers. If you wish to mold the mousse, add 1 Tablespoon of gelatin, softened in 2 Tbsp warm water after mixing in all of the ingredients. Line the mold with plastic wrap. Make it as smooth as possible. Push the mousse down firmly when filling the mold to prevent air pockets. Chill until firm. Place on a serving platter, removing mold and plastic wrap. Garnish as desired. Sliced almonds work well to represent scales if you are using a fish-shaped mold.
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