This fresh and modern take on a Canadian Living classic pairs nicely with Lavash (see recipe link below). While you could make one large mousse, it's nice to be able to switch plates halfway through the evening and offer your guests a fresh one. If available, choose wild Pacific cold-smoked salmon for its wonderful flavour and vibrant colour.
- Portion size 6 servings
- Credits : Canadian Living Special Issue: Home for the Holidays 2008
- 10 oz fresh boneless skinless salmon
- 1 pkg unflavoured gelatin
- 2 tablespoons lemon juice
- 1/4 cup boiling water
- 1/3 cup light mayonnaise
- 1 tablespoon prepared horseradish
- 1/2 teaspoon each salt and pepper
- 1 pkg salmon chopped
- 1/4 cup drained rinsed capers coarsely chopped
- 1/4 cup chopped fresh dill
- 3/4 cups whipping cream
MethodPlace fresh salmon in greased steamer basket over 1 inch (2.5 cm) boiling water. Cover, reduce heat and simmer until fish is opaque when tested, about 8 minutes.
Meanwhile, in bowl, sprinkle gelatin over lemon juice; let stand for 5 minutes to soften. Stir in boiling water until gelatin is dissolved.
In food processor, combine steamed salmon, mayonnaise, horseradish, salt and pepper; pour in gelatin mixture. Blend until puréed; scrape into large bowl. Refrigerate until slightly thickened, about 15 minutes. Stir in smoked salmon, capers and dill.
Whip cream; fold into salmon mixture in 2 additions. Pack into two 4-cup (1 L) plastic wrap-lined bowls. Cover and refrigerate until firm, 2 hours. (Makeahead: Refrigerate for up to 2 days.)
Uncover and invert onto serving tray; remove plastic wrap.
Nutritional facts Per serving: about
- Sodium 43 mg
- Protein 1 g
- Calories 16.0
- Total fat 1 g
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate trace
- Vitamin A 1.0