Ingredients
-
1
-
1/2
-
4
-
1/4
-
4
-
1
-
4
-
4
-
3/4
-
2
-
2
-
2
-
1/2
-
-
Directions
Creamy Salmon Mousse, This is a summer favorite Serve with a refreshing cucumber salad, or as a spread for crackers Cook time equates to 6 hours chilling , I made this for the 2006 OZ/NZ Regional Tour and was delighted with both the appearance and the taste of this mousse A great blend of flavours used brown sugar, red wine vinegar (because that’s what I had on hand) and I added 2 cloves of minced garlic Thank you, Daydream, for a wonderful summer recipe!, wow! excellent flavor! I did have a littel trouble getting it outof the mold Next time, I think I’ll just use a bowl I wasn’t sure what dry English style mustard was, so I just used regular pwdrd mustard, and cut down a little Great flavor!
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Steps
|
1
Done
|
In a Mini Food Processor, Blend Salmon With Vinegar, Then Transfer to a Bowl. |
|
2
Done
|
Whisk Gelatine Into Hot Water With a Fork Until Dissolved. |
|
3
Done
|
When Cool, Combine Gelatine Mixture With Sugar, Mustard, Creamed Horseradish and Mayonnaise, and Stir Into Salmon. |
|
4
Done
|
Then Fold the Celery, Capers, Green Onions and Bread and Butter Pickles, Through the Salmon Mixture. |
|
5
Done
|
Lastly, Lightly Whip the Cream and Add. |
|
6
Done
|
Taste For Seasoning and Add a Smidgen of Salt and Pepper If Desired. |
|
7
Done
|
Spoon Into a Lightly Oiled 4-Cup Mould. |
|
8
Done
|
Refrigerate For Six Hours, or Until Chilled and Set. |
|
9
Done
|
to Unmould, Quickly Dip in Hot Water, Then Turn Upside Down Onto a Serving Platter. |
