Salmon Mousse

Back

Ingredients:

1 envelope unflavoured gelatin

1/4 cup cold water

1/4 cup boiling water

1/2 cup heavy duty mayonnaise

1 tablespoon lemon juice

1 tablespoon finely grated onion

1/8 teaspoon cayenne

1/4 teaspoon smoked paprika

1 teaspoon fine sea salt

1 lb. salmon, poached and chilled

2 tablespoons finely chopped fresh dill

1 cup heavy whipping cream

1 box Persian cucumbers.

Preparation:

In a small heatproof bowl soften gelatin in cold water.  Stir in boiling water and whisk until gelatin has dissolved.  Set aside.

In work bowl of food processor, combine cooled gelatin, mayonnaise, lemon juice, onion, cayenne, paprika, salt, and salmon and purée.  Stop and scrape down sides.  Transfer to a bowl set over an ice water bath.

Stir in dill with a spatula and continue stirring until mixture begins to thicken.  Taste and adjust seasonings.  Whip cream to firm peaks and fold into salmon mixture.  Refrigerate until set, about 30 minutes.

Serving Suggestion:

Pipe into Persian cucumbers or on cucumber slices.

History:

Recipe comes from Chef Tech Cooking School Pro Chef Series of cooking classes.