Salmon Mousse
11 ingredients
8 steps
Ingredients
- 3/4 c. clam juice or fish stock
- 2 envelopes Knox unflavored gelatine
- 2 (7 oz.) cans red sockeye salmon
- 6 flat anchovy fillets
- 2 Tbsp. capers
- 2 green onions, chopped
- juice of 1/2 lemon
- 1 Tbsp. chopped dill weed
- 8 drops Tabasco sauce
- 1 3/4 c. sour cream
- parsley or dill for garnish
Directions
-
1Dissolve gelatine in clam juice. Do not boil.
-
2Put remaining ingredients except sour cream in a food processor.
-
3Add the gelatine mixture.
-
4(Be sure any bones in salmon have been removed.)
-
5Blend until smooth. Add sour cream and blend for a moment until well mixed.
-
6Pour into a 1 1/2 to 2-quart mold that has been sprayed with Pam.
-
7Refrigerate several hours or overnight.
-
8Excellent for luncheon or a first course.
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