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Salmon Mousse

Salmon Mousse
394
calories
Calories
25 min.
Preparation
8 h. 25 min.
Ready in
easy
Difficulty

Ingredients

for 12 appetizer servings
2 tablespoons cold water
1 tablespoon fresh lemon juice
0.333 boiling water
1 envelope unflavored gelatin
16 ounces thinly sliced Smoked salmon
3 tablespoons dry white wine (such as Riesling)
1 ½ cups Sour cream
1 dash Worcestershire sauce
1 dash Tabasco sauce
1 cup heavy cream
salt (to taste)
freshly ground peppers (to taste)
In Addition
2 heads Radicchio
6 tablespoons white balsamic vinegar
cup olive oil
salt (to taste)
freshly ground Black pepper (to taste)
¼ cup Salmon Caviar (or trout caviar)
1 bunch fresh Chives
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Preparation steps

1
In a small bowl, combine the cold water and lemon juice; sprinkle in the gelatin and let soften for 2 to 3 minutes. Pour in the boiling water and stir until the gelatin is completely dissolved. Set aside.
2
In the bowl of a food processor, blend together the smoked salmon, wine, sour cream, Worcestershire and Tabasco, pulsing until the mixture is smooth. Add the gelatin mixture, salt and pepper; blend until fully incorporated.
3
In a large chilled bowl, beat the heavy cream until soft peaks form. Add the whipped cream to the salmon mixture, pulsing until the mousse is just combined. Pour the mousse into a mold or shallow casserole dish, cover and chill in the refrigerator for at least 8 hours or overnight.
4
To Serve:
5
Wash the radicchio, separate leaves and spin dry.
6
In a small bowl, whisk together the balsamic vinegar, olive oil, salt and pepper.
7
Divide the radicchio between plates and drizzle with vinaigrette. Add a spoonful of chilled salmon mousse to each plate and garnish with salmon caviar and chives. Serve.