Cocktail guests coming over unexpectedly? Not a problem, when you have some salmon-horseradish mousse in the refrigerator. This quick and easy palate pleasing hors d’oeuvres pairs well with cocktails and wine. It can be made ahead and will keep well for about a week in the fridge. I’ve actually frozen a portion to see how it does, but I trust it will be fine once I thaw it out. I saw the recipe on Epicurious and tweaked it to my taste, but what I changed primarily is the way I serve the mousse. The original recipe unmolds the mousse, once set, from a standard terrine pan. Instead I pour the mousse into three 4″ round springforms, with removable bottoms; this way, once the mousse sets, it’s very easy to unmold from the small pans. I can then serve the intact rounds of salmon mousse at the center of a plate, surrounded by crackers, bread, pita chips, or even crunchy vegetables.
However, my favorite way to serve this salmon mousse is to squirt it into Phyllo dough cups, or on rice crackers, using a pastry bags with decorating tips. The caviar and herbs topping can be the same for any presentation you choose to serve to your guests, but whichever form you decide on, this mousse will be a hit! Recipe follows below.
| Ingredients: 1 envelope unflavored gelatin (about 1 tablespoon) ½ cup cold water 3 tablespoons chopped onion 1 tablespoon chopped fresh dill sprigs 2 tablespoons fresh lemon juice a 14 ¾-ounce can sockeye salmon, drained, or fresh salmon, cooked and flaked (≈ 2 cups) a 6-ounce jar horseradish, liquid drained out (about ¼ cup) ½ cup mayonnaise 1 cup light sour cream 1 tablespoon Worcestershire sauce 1 teaspoon salt ½ teaspoon paprika 2 ounces salmon roe Chervil leaves for garnish Grated carrot for garnish In a small saucepan sprinkle gelatin over water and let soften 1 minute. Heat mixture over moderately low heat, stirring until gelatin dissolves, without boiling. In a food processor purée onion. Add gelatin mixture and all remaining ingredients except salmon roe and garnishes and purée until smooth. If using a terrine pan: Lightly oil a 1-quart terrine or loaf pan (8 ½ by 3 1¼ by 2 ½ inches) and spread the mousse evenly inside it. Let set for 12 hours, up to 4 days. Just before serving, run a thin knife around edges of terrine or loaf pan and dip in hot water 5 to 10 seconds. Invert mousse onto a platter. If using 4″ round springforms: Pour mousse into forms, cover and chill at least 12 hours and up to 4 days. Before serving, unbuckle to loosen the side of the pan and lift up to easily remove the salmon mousse. If using the pastry bag method: Chill mousse in a regular bowl, cover and chill at least 12 hours and up to 4 days. Before serving, simply scoop the salmon mousse into the bag, using whichever decorative tip you prefer, and pipe into Phyllo Dough cups or onto crackers or cocktail bread of your choice. Garnish any of the above with caviar, grated carrot, chervil leaves and serve. RSA |
3 comments
This looks wonderful, but I have to find a substitute for gelatin
Agar-agar (aka kanten) is a vegetarian gelatin. Most health food stores carry it (Wild by Nature as well). The powdered form is the strongest. Play around with the concentrations to get the right consistency. 🙂
it’s on my list for my next trip to Wild by Nature