Tested till perfect Two-Salmon Mousse
Two-Salmon Mousse
Photography by Matthew Kimura

Two-Salmon Mousse

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.

By The Canadian Living Test Kitchen

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

Recipe4 out of 5 based on 3 ratings.
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  • Portion size 6 cups

Ingredients

  • 10 oz 10ozfresh boneless skinless salmon
  • 1 pkg 1pkgunflavoured gelatin
  • 2 tbsp 2tbsplemon juice
  • 1/4 cup 1/4cupboiling water
  • 1/3 cup 1/3cuplight mayonnaise
  • 1 tbsp 1tbspprepared horseradish
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1 pkg 1pkgcold-smoked salmon, chopped
  • 1/4 cup 1/4cupdrained rinsed capers, coarsely chopped
  • 1/4 cup 1/4cupchopped fresh dill
  • 3/4 cup 3/4cupwhipping cream
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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

Nutritional Information Per 1 tbsp (15 mL):

cal 16 pro 1g total fat 1g sat. fat 1g
carb 0 fibre 0g chol 4mg sodium 43mg

% RDI:

vit A 1
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