Smoked salmon and horseradish mousse
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | teaspoon | Unflavored Gelatin |
| 1 | tablespoon | Cold Water |
| ¾ | cup | Sour Cream |
| 2 | ounces | Smoked Salmon, chopped (about 1/3 c |
| 6 | ounces | Smoked Salmon, sliced thin |
| 1 | tablespoon | Finely Grated Peeled Fresh Horseradish, *see notes |
| 2 | teaspoons | Minced Fresh Dill |
| 18 | Pumpernickel Toast Points, thinly sliced | |
| Dill Sprigs & Fresh Salmon Caviar, if desired | ||
Directions
GARNISH
In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved, add ¼ cup of the sour cream, and cook the mixture, whisking, until it is smooth. In a food processor puree the chopped salmon until it is very smooth. In a small bowl whisk together the gelatin mixture, the remaining ½ cup sour cream, the pureed salmon, the horseradish, the minced dill, and salt and pepper to taste and chill the mousse, covered, for 1 hour, or until it is firm. The mousse may be made 2 days in advance and kept covered and chilled. Scoop oval shaped mounds of the mousse onto each of 6 chilled plates, arrange the sliced salmon decoratively on the plates along with the toast points. Garnish with dill sprigs and a scattering of rinsed salmon caviar.
Yield: 6 servings as a first course NOTES : *or drained bottled horseradish to taste Recipe by: JOHN ASH SHOW #JA9771 Posted to MC-Recipe Digest V1 #501 by Bill Spalding <billspa@...> on Mar 05, 1997.