SALMON MOUSSE
Provided by Food Network
Categories appetizer
Time 47m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
SMOKED SALMON MOUSSE
Provided by Food Network
Categories appetizer
Time 30m
Yield 20 to 25 servings
Number Of Ingredients 7
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.
DAWN'S SALMON MOUSSE
My friend Dawn made this dish for her daughters baby shower many years ago, and it was so good I begged her for the recipe... It is DELICIOUS on crackers, but it would be good on baquettes, and pita or bagel chips too. All I can say is YUMMMMMMMMmmmy! Cooking time means chill time too.
Provided by Lindas Busy Kitchen
Categories Spreads
Time 12m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix gelatin, onion, lemon juice, and boiling water in a blender, on high speed, for 30 secs.
- Turn off, then add mayonnaise, dill, salt, pepper and salmon. Mix again on high speed.
- Remove cover, and slowly add cream. Mix again.
- Oil a mold. Pour mixture into mold, and chill for at least 2 hours.
- Serve with crackers.
Nutrition Facts : Calories 161.5, Fat 11.9, SaturatedFat 3.9, Cholesterol 45.3, Sodium 225.9, Carbohydrate 3.7, Fiber 0.1, Sugar 0.9, Protein 9.9
SALMON MOUSSE
Steps:
- Combine the salmon mixture and gelatin: Add the dissolved gelatin to the salmon mixture and mix well.
- Chill: Pour the mixture into a decorative mold or into serving bowls and refrigerate for 6 hours, or until firm.
- Unmold: If using a decorative mold, unmold the salmon mousse by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish to release the mousse. The surface of the mousse may appear a bit ragged. If you cover with plastic wrap and re-chill in the refrigerator, it should become smoother. Refrigerate until ready to serve. Serve salmon mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers.
Nutrition Facts : Calories 235 kcal, Carbohydrate 6 g, Cholesterol 47 mg, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 233 mg, Sugar 4 g, Fat 18 g, ServingSize Serves 12 as an appetizer, UnsaturatedFat 0 g
SALMON MOUSSE
Provided by Nancy Harmon Jenkins
Categories appetizer
Time 20m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Scald milk and set aside. In a saucepan over low heat, melt 3 tablespoons butter. Add flour to melted butter and cook, stirring continuously with a wooden spoon, 2 to 3 minutes, until the mixture is very thick. Add the scalded milk, all at once, and beat with a wire whisk over low heat for 5 minutes more, until the bechamel is thick and smooth. Add salt, pepper and cayenne, remove from heat and set aside to cool until lukewarm.
- Skin and bone salmon meat and flake with a fork. Cut remaining butter into chunks. Add salmon and butter to bechamel and mix well, using an electric beater rather than a blender or processor.
- Add cream and Cognac to salmon mixture and blend thoroughly. Taste for seasoning, adding more salt, pepper or cayenne if necessary.
- Refrigerate, covered, until the mixture has thickened sufficiently to allow piping through a pastry bag and tube - 2 to 3 hours, or overnight.
- While the mixture is cooling, remove tops from tomatoes and scoop out flesh. Stand tomatoes upside down on a rack to drain. When the salmon mixture is ready, pipe it into the hollowed-out tomatoes and top with a few grains of red salmon roe. Extra mousse can be served in a bowl topped with more roe.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 812 milligrams, Sugar 8 grams, TransFat 0 grams
SMOKED SALMON MOUSSE
This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells.
Provided by Rob
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.
Nutrition Facts : Calories 66.8 calories, Carbohydrate 0.8 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 99.5 mg
SALMON MOUSSE CUPS
I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. -Fran Rowland, Phoenix, Arizona
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.
Nutrition Facts : Calories 228 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 359mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
SMOKED-SALMON MOUSSE WITH BLACK- BREAD TOASTS AND SALMON CAVIAR
Steps:
- Puree the salmon in a food processor while slowly adding the softened butter and creme fraiche.
- When these ingredients are combined, add the herbs and lemon juice and freshly ground pepper to taste, or about four grinds of the pepper mill. Remove the mixture from the processor, place it in a bowl and refrigerate for 15 minutes before serving. The mousse will harden quickly in the refrigerator, so remove it as soon as it will hold its shape but is still spreadable.
- Cut the black bread into small triangles, rectangles or circles and toast at 350 degrees until dry on both sides. When the toast is cool, top each piece with a dollop of mousse. Garnish with salmon caviar and a sprig of dill.
SALMON MOUSSE
A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 123 g, Fat 8 g, Protein 10 g
SALMON MOUSSE
Provided by Pierre Franey
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place fish in bowl of a food processor or blender. Add nutmeg, cayenne, salt and pepper. Using chopping blade, blend for about 15 seconds. As blade turns, add egg, then the cream. Blend a few seconds more until smooth.
- With pastry brush, butter a two- quart steam pot and press the mixture evenly into it. Smooth top with a rubber spatula. Cover, place steam pot over boiling water and steam over high heat for about 20 minutes or until internal temperature reaches 140 degrees.
- Remove and invert mousse onto serving dish and serve with a sauce. (A beurre blanc, mushrooom sauce with sherry or a tarragon-cream sauce is appropriate).
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 337 milligrams, Sugar 2 grams, TransFat 0 grams
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