Wednesday, December 1, 2010

Salmon Mousse with Dill

This smooth and creamy salmon mousse looks so pretty and festive when it's un-molded in small ramekin size servings or from a decorative fish mold. There's no cream or mayonnaise used in the recipe, so it's low if fat and calories. But more important to the taste buds, it's delicious too. Fabulous as a festive hors d'oeuvre, it can also be prepared in small timbale shape molds and served as a first course with little toast points. 

Salmon Mousse with Dill
Makes 4 cups

1 envelope unflavoured gelatin
½ cup water or clam juice
2 tbsp fresh dill, minced
2 tbsp yellow onion, grated
1/4 each of red and yellow pepper, very finely chopped
2 tbsp green onion, very finely chopped
1 tbsp lemon juice
1 tsp salt
dash of Tabasco sauce
¾ cup plain yoghurt
½ cup sour cream
½ cup celery, finely chopped
2 7¾oz/220g cans sockeye salmon

In a small saucepan, sprinkle gelatin over cold water or clam juice; let stand until softened, about 5 minutes. Warm over medium heat until gelatin is dissolved. Let cool to room temperature. Stir in dill, onion, peppers, green onion, lemon juice, salt, Tabasco sauce, sour cream and celery. Refrigerate until mixture begins to set.

Remove the skin from the salmon, but not the bones. They’re an excellent source of calcium. Mash the salmon with a fork or process in a food processor. Mix into gelatin mixture. Spoon into a 4-cup fish mold, or 4 individual ramekins.

Cover and refrigerate until firm, about 3 hours. To serve, unmold and serve with crackers, toast points or fresh vegetables.