Irish Salmon Mousse
By nekmor
Ingredients
- 1/2 cup milk
- 12 ounces smoked salmon
- 2 hard-boiled eggs
- 1/4 cup softened butter
- 1/2 teaspoon nutmeg
- Dash cayenne pepper
- Salt
- Freshly ground black pepper
Details
Servings 8
Preparation time 10mins
Cooking time 20mins
Preparation
Step 1
Heat the milk in a large, heavy saucepan over medium heat-high heat. Cut or break apart the salmon into 1-2" chunks and add to the hot milk. Poach the salmon in the milk for 5 minutes. Remove from the stove and let the salmon cool in the milk. Using a slotted spoon, remove the salmon from the milk and place in a food processor or blender - but do not discard the milk. Add the remaining ingredients to the processor and pulse until a very smooth mousse is formed, adding as much of the reserved milk to make a very light and spreadable mousse. Place the mousse in a serving dish, cover tightly, and refrigerate for at least 8 hours and up to 2 days before serving.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cooling Time: 30 minutes
Chilling Time: 8 hours
Total Time: 8 hours, 50 minutes
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