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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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