Best Seahawk Salmon Mousse Recipes

SUPER EASY SALMON MOUSSE - MARTHA STEWART

Steps:

• 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.
• In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
• Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight.
• Garnish mousse with dill or capers, if desired, and serve with crackers or baguette slices.

SMOKED SALMON MOUSSE

Steps:

• Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
• In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.

SILVER PALATE SALMON MOUSSE

Steps:

• Soften gelatin in cold water in large bowl.
• Stir in boiling water.
• Whisk mix until gelatin dissolves.
• Cool.
• Whisk mayonnaise, lemon juice, onion, Tabasco sauce, paprika, salt and dill.
• Stir to blend.
• Refrigerate until mixture begins to thicken slightly, about 20 minutes.
• Fold in salmon.
• In separate bowl whip cream to thicken then fold into salmon.
• Transfer mixture to 6 to 8 cup bowl or mold.
• Cover and chill 4 hours.
• Serve on toasts, black bread or crackers.
• Serves 12 portions.