Tuesday, March 22, 2011

Salmon Mousse

My Mom and friend Sandy were here for dinner on Saturday and for an appetizer we had Salmon Mousse...
Star Fruit and fresh rosemary garnish....

Serves 8
  • 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)KNOX
  • 6 ounces sockeye salmon, coarsely chopped*
  • 1 1/4 cups low-fat sour cream
  • 2 tablespoons fresh lemon juice
  • Lemon pepper and celery salt to taste
  • Dash of Tabasco
  • 1/2 tsp. smoked paprika
  • 1 Tbsp. roasted minced onion
  • fresh rosemary, for garnish (optional)
  • crackers (we used RITZ Roasted Veggie), for serving


  1. Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
  2. In a bowl, combine salmon, sour cream, and lemon juice. Mix until smooth; season with the pepper and salt. Add slightly cooled gelatin mixture, and blend until combined.
  3. Pour into a pretty glass bowl. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with rosemary, if desired, and serve with crackers.
  4. As you can see I unmolded ours onto a plate. Simply place bowl in a warm water bath for a few seconds, cover with plate, flip and unmold.

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