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Silver Palate Salmon Mousse


1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon finely grated onion
dash of Tabasco sauce
1/4 tsp. sweet paprika
1 tsp. salt
2 tablespoon finely chopped dill
2 cup finely flaked poached
fresh or canned salmon, skin and bones removed
1 cup heavy cream

Soften gelatin in cold water in large bowl. Stir in boiling water. Whisk mix until gelatin dissolves. Cool. Whisk mayonnaise, lemon juice, onion, Tabasco sauce, paprika, salt and dill. Stir to blend. Refrigerate until mixture begins to thicken slightly, about 20 minutes. Fold in salmon. In separate bowl whip cream to thicken then fold into salmon. Transfer mixture to 6 to 8 cup bowl or mold. Cover and chill 4 hours. Serve on toasts, black bread or crackers.

Serves 12 portions.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.