Salmon mousse w/cucumber dill sauce (untried)
25 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| Lemon wedge | ||
| Bay leaf | ||
| 3 | xes | Pepperconrs |
| ¼ | cup | Vermouth |
| Onion, small | ||
| 1 | teaspoon | Salt |
| 2 | pounds | Salmon, fresh |
| ¼ | cup | Lemon juice |
| ½ | cup | Sour cream |
| 1 | teaspoon | Salt |
| ¾ | cup | Heavy cream |
| 2 | tablespoons | Gelatin |
| ⅓ | cup | Mayonnaise |
| ½ | teaspoon | Nutmeg, freshly grated |
| ¼ | teaspoon | Pepper, freshly ground |
| 2 | xes | Large cucumbers |
| 1 | cup | Sour cream |
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Finely chopped chives (fresh |
| 1 | cup | Mayonnaise |
| ½ | teaspoon | Salt |
| ½ | cup | Fresh dill, snipped |
Directions
COURT BOUILLON
MOUSSE
CUCUMBER SAUCE
In a large pot, combine all bouillon ingredients and simmer for 10 minutes. Add salmon and bring to a gentle boil. Reduce heat and simmer, covered, for 10 to 15 minutes, or until salmon flakes easily with fork. Remove from heat and let salmon cool in liquid. Strain poaching liquid and reserve. Mousse: When salmon has cooled, remove skin and all bones carefully. Break fish into small pieces and add ½ cup of reserved stock. In a small bowl, soften gelatin in lemon juice. In saucepan, bring 1 cup reserved stock to boil. Add gelatin mixture and stir until dissolved. Set aside to cool. In a large bowl, combine salmon, gelatin mixture, mayonnaise, sour sour cream, nutmeg, salt and pepper. Mix together gently but thoroughly. Beat cream until stiff and fold gently into salmon mixture. Oil a six-cup- capacity mold and carefully spoon in mousse. Cover and refrigerate until set.
Cucumber Sauce: Grate peeled, seeded cucumbers into bowl. Add remaining ingredients and mix well. Refrigerate until serving time.
To serve, invert mousse onto tray, garnish with dill and lemon wedges. Serve with Cucumber sauce. From Martha Stewart Entertaining.