RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Salmon Mousse (2) - dairy
Salmon mousse appears to be a dish that has found its way onto the tables of Jewish families even if it isn't classic Jewish cuisine. There are recipes for Salmon mousse in Joan Nathan's JEWISH COOKING IN AMERICA, Gloria Greene's JEWISH COLIDAY COOKBOOK, and Malvina Liebman's JEWISH COOKERY FROM BOSTON TO BAGHDAD. The first of these recipes is from my mother's recipe files and the other is a lower-fat version developed by my friend Rise. Karen Selwyn * * * * * * * Mom's Salmon Mousse 1 envelope unflavored gelatin (vegetable-based kosher gelatin is available) 3 tablespoons fresh lemon juice 1/4 cup onion, diced OR white part of scallions, sliced 1/2 cup boiling water 1/2 cup mayonnaise 1 (1 lb) can sockeye salmon, drained, skin and bones removed 1/2 teaspoon paprika (preferably Hungarian) 1/8 teaspoon cayenne pepper 1 teaspoon salt 1/2 tablespoon dried dill weed OR 2 tablespoons fresh dill, chopped 1 cup heavy cream vegetable oil for mold (optional) Place gelatin in blender bowl. Add lemon juice, onion, and boiling water. Cover and blend for 30 seconds. Stop machine. Add mayonnaise, salmon and seasonings. On high speed, process ingredients. Gradually, pour cream in through top. (Note: This procedure works if you own the type of blender with a small removable disk in the blender cover. If not, remove the top entirely, pour a small amount of cream in and blend. Stop, add cream and repeat the process until all the cream is added.) Taste and adjust seasonings. If necessary, lightly oil a 1-quart mold. Pour mixture into mold. Chill for at least 2 hours or until firmly set. Unmold and return to refrigerator before serving. Note: Smoked salmon may be substituted for all or part of the canned salmon. Rise's Light Salmon Mousse 2 cups canned salmon, drained, skinned, boned and flaked 1 envelope gelatin (vegetable-based kosher gelatin is available) 1/2 cup boiling water 1/4 cup cold water 1/2 cup mayonnaise 1 tablespoon lemon juice 1 teaspoon grated onion 1/2 teaspoon Tabasco sauce 1/4 teaspoon paprika 1 tablespoon capers, chopped 1 1/2 cups cottage cheese vegetable oil for mold (optional) Soften gelatin in cold water. Add boiling water and stir until gelatin is dissolved. Cool and mix with mayonnaise, lemon juice, onion, Tabasco, paprika, capers and salt to taste. Chill until slightly thickened. Add flaked salmon and stir. Whip cottage cheese in blender until smooth and creamy. Combine cottage cheese and salmon mixture. If necessary, lightly oil a 1 1/2-quart mold. Pour mixture into mold. Chill for at least 2 hours or until firmly set. Unmold and return to refrigerator before serving.
