Salmon Mousse, 2/7/13 - KATV - Breaking News, Weather and Razorback Sports

Salmon Mousse, 2/7/13

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Chef Mark Abernathy   Red Door and Loca Luna

 

½ package of unflavored gelatin ( ¼ oz. package)

8 oz. salmon  

1 ½ cup sour cream

1 cup cream cheese

2 tablespoons heavy cream

3 tablespoons lemon juice

Zest from 1 lemon

1 tablespoon capers   

½ teaspoon smoked paprika

1 teaspoon sea salt

 

Optional:  a healthy dash of cayenne pepper

 

Directions

Place a ¼ cup of water in a sauce pan, sprinkle in the gelatin, let it soften for 5 minutes and then heat gently over low heat, stirring until dissolved. Remove from heat.

 

In a food processor, combine other ingredients. Puree until silky smooth. With the motor running slowly pour in the gelatin mixture. Taste and add more salt and cayenne pepper if you like. I like quite a bit more then this recipe calls for. 

 

Pour into bowls, ramekins or molds. To remove from molds, run a knife around the top edge and heat in warm water. Turn over to release. 

 

Garnish with fresh dill stalks and lemon wheels. Serve with crackers or baguette slices, for serving. I like to top unfolded Mousse with a little chopped dill and a drizzle of fresh lemon juice. 

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