Two-Salmon Mousse

By The Canadian Living Test Kitchen

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Two-Salmon MousseThis 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.2 user reviews.

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Two-Salmon Mousse
Photography by Matthew Kimura

This recipe makes 6 cups servings

Nutritional Info
Per 1 tbsp (15 mL):	-
cal	1616 cal
pro	1 g1g pro
total fat	1 g1g total fat
sat. fat	1 g1g sat. fat
carb	00 carb
fibre	0 g0g fibre
chol	4 mg4mg chol
sodium	43 mg43mg sodium
% RDI:	-
vit A	11 vit A

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.

Ingredients

10 oz fresh boneless skinless salmon 10 10oz ozfresh boneless skinless salmon
1 pkg unflavoured gelatin 1 1pkg pkgunflavoured gelatin
2 tbsp lemon juice 2 2tbsp tbsplemon juice
1/4 cup boiling water 1/4 1/4cup cupboiling water
1/3 cup light mayonnaise 1/3 1/3cup cuplight mayonnaise
1 tbsp prepared horseradish 1 1tbsp tbspprepared horseradish
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
1 pkg cold-smoked salmon , chopped1 1pkg pkgcold-smoked salmon, chopped
1/4 cup drained rinsed capers , coarsely chopped1/4 1/4cup cupdrained rinsed capers, coarsely chopped
1/4 cup chopped fresh dill 1/4 1/4cup cupchopped fresh dill
3/4 cup whipping cream 3/4 3/4cup cupwhipping cream

Preparation

Place 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.

Additional information : Serve with: Lavash

Source : Canadian Living Special Issue: Home for the Holidays 2008