Salmon mousse with sour cream dill sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored gelatin | |
| ¼ | cup | Cold water |
| ½ | cup | Boiling water |
| ½ | cup | Mayonnaise |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Grated onion |
| ½ | teaspoon | Tabasco sauce |
| ¼ | teaspoon | Paprika |
| 1 | teaspoon | Salt |
| 2 | cups | Canned salmon; drained chopp |
| 1 | tablespoon | Chopped capers |
| 3 | cups | Cottage cheese |
| Sour cream dill sauce | ||
| ½ | cup | Heavy cream |
Directions
Soften the gelatin in the cold water, add the boiling water and stir until the gelatin has dissolved. Cool. Add the mayonnaise, lemon juice, onion, tabasco, paprika and salt and mix well. Chill to the consistency of unbeaten egg white. Add the salmon and capers and beat well. Whip the cream, fold into the salmon mixture and turn into a 2 quart oiled fish mold. Add the cheese to fill the mold. Chill until set. Unmold on a serving platter and garnish with watercress, lemon slices and salmon roe. Serve with sour cream dill sauce.