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Salmon Mousse
2 lbs. fresh salmon, skin off, de-boned
2 cups white wine
1/2 cup sour cream
1/3 cup mayonnaise
1 tsp horseradish
1/2 tsp dried dill (or 1 Tbsp fresh)
1 Tbsp capers
Cut the salmon into uniformly thick pieces. Cover
and poach in the wine until done. Remove salmon from poaching liquid
and chill. Discard liquid.
Place salmon in a bowl. Using a fork, mash the fish until it is of a
smooth consistency. A food processor may be used, but the preferred
method is by hand.
Add all of the additional ingredients, blending until fully
incorporated. Place in a serving dish and chill until serving time.
Garnish with sprigs of dill, parsley, capers, etc.
Serve with bread or crackers.
If you wish to mold the mousse, add 1 Tbsp of gelatin, softened in 2
Tbsp warm water after mixing in all of the ingredients. Line the
mold with plastic wrap. Make it as smooth as possible. Push the
mousse down firmly when filling the mold to prevent air pockets.
Chill until firm.
Place on a serving platter, removing mold and
plastic wrap. Garnish as desired. Sliced almonds work well to
represent "scales" if you are using a fish-shaped mold.
Rusty Duck Restaurant, Longview, WA |
