Best Super Easy Salmon Mousse Martha Stewart Recipes

SALMON MOUSSE

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, if desired, and serve with crackers or baguette slices.

DOUBLE SMOKED SALMON MOUSSE

Steps:

• Sprinkle the gelatin over the hot water and stir until the gelatin dissolves.
• Add the mayonnaise, lemon juice and tomato ketchup. The tomato ketchup is there to add a little flavour but mainly to add pink colour to the mousse. You don't want white mousse with bits of pink salmon in it.
• Add salt and pepper to taste, remembering that the salmon may be salty so don't add too much salt.
• Flake the hot smoked salmon.
• Cut the cold smoke salmon into 1cm squares.
• Fold both the salmons through the mousse. Try to not break the flaked salmon up so that there is still some texture in the mousse.
• Check the seasoning and adjust if needed.
• Fill a 2 cup jelly mould, or a fish mould if you have one, and refrigerate for 2 hours or until the gelatin sets.
• Make a bed of shredded lettuce on a large platter.
• Turn the mould out on to the lettuce. I had to line my mould with clingfilm because it rusted sightly, which makes it easier to remove from the mould but you lose some detail.You may need to briefly dunk the mould into hot water. Don't be tempted to leave it sitting in hot water. The gelatin will soften very quickly.
• Thinly slice a cucumber and use it to garnish around the base of the turned out mousse.
• Finely chop some dill and scatter over the top of the mousse.
• Cut the lemon into wedges and serve around the mousse.
• Serve with crusty bread as a light lunch or reduce the gelatin to 5g and serve with crackers as a dip. This is an excellent buffet table dish too.
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• To serve this as a starter, instead of filling a ring mould or other mould:.
• Line a 6-muffin muffin tray with circles of waxed paper.
• Put a slice of cold smoked salmon on top of each circle.
• Add 1/3 cup of mousse to each muffin cup.
• Refrigerate for 1 hour.
• Plate up individual servings of mousse by dressing the plate with lettuce, turning out a salmon mousse (and remove the wax paper), garnish with dill on top and cucumber and a lemon wedge on the side.
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• Cooking for a large crowd:.
• Scale up the recipe and pour into a large roasting tin and put in the fridge to set. Cut into squares with a knife dipped in hot water. Remove slices with a spatula or fish slice. Serve top side up with the same garnish as above.

SALMON, ASPARAGUS, AND LEEK IN PARCHMENT

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.
• Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
• Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.

SALMON MOUSSE

Steps:

• For the salmon:
• Preheat the oven to 400 degrees F.
• Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
• For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.

SALMON MOUSSE

Steps:

• Sprinkle gelatine over water in a small saucepan.
• Soak 2 minutes.
• Add salt, sugar, mustard and vinegar.
• Stir constanly over low heat until gelatine in dissolved.
• Remove from heat and chill till the consistency of egg white, don't over chill!
• Add to salmon, capers and celery, mix well.
• Fold in the whipped cream.
• Turn into wetted mould, or individual moulds, and chill till set.
• Unmould and serve with salad greens and sour cream dressing.
• Mix all dressing ingredients together and chill.

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.