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Salmon mousse with sour cream dill sauce

May 16, 2007
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Serves 8

MOUSSE

1 1/4 pounds skinless, boneless salmon
6 tablespoons cold water
1 envelope unflavored gelatin
1/2 cup boiling water
1 tablespoon lemon juice
1/2 cup mayonnaise
1 teaspoon hot sauce
1/4 teaspoon paprika
1 tablespoon grated onion
1 teaspoon salt
1 tablespoon capers
1/2 cup heavy cream, beaten until stiff

1. Have on hand one mold, loaf pan, or individual molds (total capacity 5 cups).

2. In a microwave-safe dish, place the salmon and 4 tablespoons of the water. Cover with parchment paper and microwave on high for 8 minutes. If the salmon is not firm, microwave for 2 minutes more. With a slotted metal spatula, remove the salmon from the dish.

3. In a bowl, sprinkle the gelatin over the remaining 2 tablespoons cold water. Set aside for 5 minutes.

4. Pour the boiling water over the gelatin mixture and stir until it dissolves completely.

5. In a food processor, combine the gelatin mixture, lemon, mayonnaise, hot sauce, paprika, onion, and salt. Pulse several times.

6. Add half the salmon mixture and pulse until smooth. Add the remaining salmon with the capers. Pulse several times until complete ly blended. Transfer to a bowl.

7. Stir 1 large spoonful of the whipped cream into the salmon mixture. Fold in the remaining cream.

8. Moisten a paper towel and wring it out. Wipe the inside of your mold or molds. Add the mixture to the mold, cover, and refrigerate for several hours or over night.

SAUCE AND GARNISH

1 1/2 cups sour cream
1 tablespoon lemon juice
2 teaspoons sugar
1 teaspoon salt
2 tablespoons chopped fresh dill
1/2 pint cherry tomatoes, quartered
1 pickling cucumber, thinly sliced
Extra fresh dill leaves (for garnish)

1. In a small bowl, whisk the sour cream and lemon juice until the mixture is smooth.

2. Add the sugar, salt, and dill. Cover and refrigerate.

3. To unmold the salmon mousse, run a thin-bladed knife carefully between the mousse and the mold. Invert a plate onto the mold. With your hand on top of the plate, flip the mold and plate over.

4. Dampen a dish towel with hot water; wring it dry. Place the hot towel on the mold for several seconds to loosen the contents. Give the mold a gentle shake. You should hear the mousse release. Lift the mold from the mousse.

5. Garnish with dill, cherry tomatoes, and cucumbers. Serve with French bread and sour cream sauce. Debra Samuels

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