Molded Salmon MousseServes about 20 as part of a party buffet; can be halved

Molded Salmon MousseServes about 20 as part of a party buffet; can be halved
Molded Salmon MousseServes about 20 as part of a party buffet; can be halved

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1.5

    envelopes unflavored gelatin

  • 1/4

    cup cold water

  • 1/2

    cup boiling water

  • 1/2

    cup mayonnaise

  • 2

    tablespoons fresh lemon juice

  • 2

    tablespoons finely diced shallots

  • Dash of Tabasco (I used a smoked chipotle tabasco for a little smokey heat)

  • 1

    tablespoon smoked spanish paprika (plus more for garnish)

  • 2

    teaspoons kosher salt

  • 2

    tablespoons finely chopped fresh dill

  • 2

    cups flaked canned salmon, skin and bones removed (can replace 1 cup smoked salmon for 1 cup of the canned salmon)

  • 1

    cup heavy cream

  • Watercress or fresh dill, crackers, pimentos, for garnish and serving

Directions

1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature. 2. Whisk in the mayonnaise, lemon juice, diced shallot, Tabasco, smoked paprika, salt, and dill. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 25 minutes. 3. Use a food processor to puree the flaked salmon (use a little cream if the mixture sticks). Fold this pureed salmon into the slightly gelled mayonnaise mixture using a spatula. 4.In a separate bowl or the base of your mixer, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture (don't worry if a few small white streaks remain). 5. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. (I used 2 4-cup fish-shaped molds I purchased from Sur La Table for $10 each.) Cover and refrigerate for at least 5 hours. 6. To serve, dip the bottom of the mold in a basin of hot water for 20 seconds, then overturn onto a serving dish. Garnish with fresh dill or watercress. If using a fish shaped mold, use an olive to make the fish "eye" and pimento strips to make scales. Add crackers or toast points (I like pumpernickel!) for serving

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