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      Salmon Mousse, 2/7/13

      ChefMark Abernathy{}{} Red Door and LocaLuna

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      1/2package of unflavored gelatin ( 1/4 oz. package)

      8oz. salmon{}{}

      1 1/2 cup sour cream

      1cup cream cheese

      2tablespoons heavy cream

      3tablespoons lemon juice

      Zestfrom 1 lemon

      1tablespoon capers{}{}{}

      1/2teaspoon smoked paprika

      1teaspoon sea salt

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      Optional:{} a healthy dash of cayenne pepper

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      Directions

      Placea 1/4 cup of water in a sauce pan, sprinkle in the gelatin, let it soften for 5minutes and then heat gently over low heat, stirring until dissolved. Removefrom heat.

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      Ina food processor, combine other ingredients. Puree until silky smooth. With themotor running slowly pour in the gelatin mixture. Taste and add more salt andcayenne pepper if you like. I like quite a bit more then this recipe callsfor.{}

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      Pourinto bowls, ramekins or molds. To remove from molds, run a knife around the topedge and heat in warm water. Turn over to release.{}

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      Garnishwith fresh dill stalks and lemon wheels. Serve with crackers or baguetteslices, for serving. I like to top unfolded Mousse with a little chopped dilland a drizzle of fresh lemon juice.{}

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