Salmon Mousse Recipe
Filed under Appetizer, Low Carb, Seafood, Wheat-free
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A cool jelled appetizer.
Salmon Mousse Recipe
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Ingredients
1 lb freshly cooked or canned boneless salmon
1/2 cup diced celery
1/2 cup diced green pepper
1/4 cup finely chopped onion
3 Tbsp chopped fresh dill
1/2 cup mayonnaise
1/2 cup plain yogurt
1 8 oz package of cream cheese
1 can concentrated tomato soup
Tabasco sauce
Juice of half a lemon
1/2 cup cold water
2 teaspoons (1 envelope) unflavored, unsweetened gelatin
One greased or stick-free 6 cup mold.
Method
1 In a bowl, mix salmon, celery, green pepper, onion, dill, mayonnaise, yogurt, lemon juice.
2 In a saucespan, melt the cream cheese. Add the tomato soup and continue cooking over low heat, stirring constantly, until the mixture is smooth and creamy. Add a dash of Tabasco sauce. Pour the cream cheese and tomato soup mixture into the salmon mixture and blend thoroughly.
3 Pour the cold water into a small pot and stir in the gelatin. Be sure to use COLD water. Gelatin needs this to disperse properly. Slowly heat the water and gelatin just until the gelatin dissoves. Do NOT boil the gelatin or it will not gel properly. Add the dissolved gelatin to the salmon mixture and blend well. Pour the mixture into mold and refrigerate for 6 hours, or until firm.
4 Unmold by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish. Refrigerate until ready to serve. Serve salmon mousse with sliced avocados and celery sticks.
Serves 12 as an appetizer.
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Posted by Elise on Oct 26, 2003 and indexed Fish, Salmon, Seafood
