Smoked salmon 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 |
| ; cup), plus 6 ounces | ||
| ; smoked salmon, | ||
| ; sliced thin | ||
| 1 | tablespoon | Finely grated peeled fresh horseradish; or to taste |
| 2 | teaspoons | Minced fresh dill plus dill sprigs for |
| ; garnish | ||
| Pumpernickel toast points as an | ||
| ; accompaniment if desired | ||
Directions
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, and garnish each serving with a dill sprig. Serve the salmon with the toast points.
Serves 6 as a first course.
Gourmet November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.