need recipe: salmon mousse

[jjf]

i'm looking for a good salmon mousse recipe - it doesn't have to be light (i can try lighten it up on my own). i'm hosting a baby shower next month and would like to serve salmon mousse in cucumber bowls (thick slices of cucumbers that have been hollowed out with a melon ball scoop)
thanks in advance for you help.

jen

[donleyk]

Here is an address that you might try for your salmon mousse. Sorry, I couldn't get it as a link.
http://soar.berkeley.edu/recipes/appetizers/recipe329.rec

I guess it is a link!

[This message has been edited by donleyk (edited 01-29-2001).]

[Vanessa]

I found this. I have not tried it but it sounds pretty good
Salmon Mousse

2 tablespoons cold water plus 1/3 cup boiling water
1 tablespoon fresh lemon juice
1 envelope of unflavored gelatin (about 1 tablespoon)
1/2 pound thinly sliced smoked salmon
1 (7 1/4-ounce) can salmon, drained and skin discarded
1 1/2 cups sour cream
1/4 teaspoon Tabasco brand hot sauce or to taste
1/4 cup finely chopped green onions
Salt and freshly ground black pepper to taste
1 cup heavy cream
Lightly grease a 5-cup mold. Set aside.
In a small bowl combine the cold water and lemon juice, sprinkle gelatin over and let it soften for 2 minutes. Add the boiling water and stir the mixture until gelatin is dissolved. In a food processor blend together the smoked salmon, canned salmon, sour cream and Tabasco until mixture is smooth. Add the gelatin mixture, green onions, salt and pepper. Blend the mixture until it is combined well.
In a large bowl beat the cream until it holds soft peaks; add it to the salmon mixture and pulse the motor until the mousse is just combined. Pour the mousse into the prepared mold and chill, covered, for at least 8 hours or overnight.
Dip the mold into a large pan of hot water for 2 seconds and run a thin knife around the edge. Invert a platter over the mold and invert the mousse onto the platter.
Serve the mousse with a variety of crudités and crackers.
Serves 12 to 14 as an appetizer.

[jjf]

thanks for your suggestions - i will be trying them out soon.

jen

[noni liedtke]

This is a recipe you won't believe, but believe me. You must use a blender!! Put in 2 envelopes unflavored gelatin in ccontainerand add 1/2 cup boiling hot clam broth or chicken broth(much better with the clam), 2 TBS.lemon juice, 2 slices of onion. Cover and blend 40 seconds. Add 1 16.oz can of salmon, bones and all. Blend5 seconds. with motor running, add 1 cup light cream, pinch of pepper. After 5 seconds, add 1 heaping cup crushed ice.Blend till ice disappears. Pour into mould immediately or serve immediately.This came from an old Poppy Cannon recipe book published in 1964 and I'll bet I have made it 100 times. It should be great in cucumber cups