Ingredients
-
10
-
1/2
-
1/2
-
1 1/2
-
2
-
-
-
200
-
100
-
1
-
1/4
-
2
-
1
-
-
Directions
Double Smoked Salmon Mousse, This chunky Salmon Mousse is made with hot smoked salmon and cold smoked salmon Hot being the salmon that is smoked in hot smoke so that it cooks; and cold being the stuff that is cured in smoke and served thinly sliced I buy the cold smoked salmon pieces rather than the expensive slices Hot smoked salmon is available in vacuum packed packets beside the cold smoked salmon in New Zealand This mousse could also be made with poached or baked salmon, tinned salmon or even tuna fish made to look like salmon My mum and I once made it with pilchards when we ran out of salmon and tuna! Our excuse was that it was 1981 in Tonga, supplies on the island were running a bit low and we were cooking for 35 people for a Burns Supper We just used the white bits from the tinned pilchards (the dog loved the dark bits!) and added some red food colouring! What has salmon mousse got to do with a Burns Supper? I hear you ask Well, Scottish food is served at this event to celebrate the great Scottish Bard, Robert Burns, on the 25th January January in Tonga is very hot so you dont really want something hot like Scotch Broth We decided that in an ideal situation we would serve Scottish smoked salmon No Scottish smoked salmon to hand, or even anyones smoked salmon so Mum decided salmon mousse was the next best thing Then we couldnt find enough tins of salmon!! I dont recommend our pilchard recipe This is the best recipe , This chunky Salmon Mousse is made with hot smoked salmon and cold smoked salmon Hot being the salmon that is smoked in hot smoke so that it cooks; and cold being the stuff that is cured in smoke and served thinly sliced I buy the cold smoked salmon pieces rather than the expensive slices Hot smoked salmon is available in vacuum packed packets beside the cold smoked salmon in New Zealand This mousse could also be made with poached or baked salmon, tinned salmon or even tuna fish made to look like salmon My mum and I once made it with pilchards when we ran out of salmon and tuna! Our excuse was that it was 1981 in Tonga, supplies on the island were running a bit low and we were cooking for 35 people for a Burns Supper We just used the white bits from the tinned pilchards (the dog loved the dark bits!) and added some red food colouring! What has salmon mousse got to do with a Burns Supper? I hear you ask Well, Scottish food is served at this event to celebrate the great Scottish Bard, Robert Burns, on the 25th January January in Tonga is very hot so you dont really want something hot like Scotch Broth We decided that in an ideal situation we would serve Scottish smoked salmon No Scottish smoked salmon to hand, or even anyones smoked salmon so Mum decided salmon mousse was the next best thing Then we couldnt find enough tins of salmon!! I dont recommend our pilchard recipe This is the best recipe
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Steps
|
1
Done
|
Sprinkle the Gelatin Over the Hot Water and Stir Until the Gelatin Dissolves. |
|
2
Done
|
Add the Mayonnaise, Lemon Juice and Tomato Ketchup. the Tomato Ketchup Is There to Add a Little Flavour but Mainly to Add Pink Colour to the Mousse. You Dont Want White Mousse With Bits of Pink Salmon in It. |
|
3
Done
|
Add Salt and Pepper to Taste, Remembering That the Salmon May Be Salty So Dont Add Too Much Salt. |
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4
Done
|
Flake the Hot Smoked Salmon. |
|
5
Done
|
Cut the Cold Smoke Salmon Into 1cm Squares. |
|
6
Done
|
Fold Both the Salmons Through the Mousse. Try to not Break the Flaked Salmon Up So That There Is Still Some Texture in the Mousse. |
|
7
Done
|
Check the Seasoning and Adjust If Needed. |
|
8
Done
|
Fill a 2 Cup Jelly Mould, or a Fish Mould If You Have One, and Refrigerate For 2 Hours or Until the Gelatin Sets. |
|
9
Done
|
Make a Bed of Shredded Lettuce on a Large Platter. |
|
10
Done
|
Turn the Mould Out on to the Lettuce. I Had to Line My Mould With Clingfilm Because It Rusted Sightly, Which Makes It Easier to Remove from the Mould but You Lose Some Detail.you May Need to Briefly Dunk the Mould Into Hot Water. Dont Be Tempted to Leave It Sitting in Hot Water. the Gelatin Will Soften Very Quickly. |
|
11
Done
|
Thinly Slice a Cucumber and Use It to Garnish Around the Base of the Turned Out Mousse. |
|
12
Done
|
Finely Chop Some Dill and Scatter Over the Top of the Mousse. |
|
13
Done
|
Cut the Lemon Into Wedges and Serve Around the Mousse. |
|
14
Done
|
Serve With Crusty Bread as a Light Lunch or Reduce the Gelatin to 5g and Serve With Crackers as a Dip. This Is an Excellent Buffet Table Dish Too. |
|
15
Done
|
==================================. |
