Salmon Mousse
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 8 h. 25 min.
Ready in
Ingredients
for
- Ingredients
- 2 Tbsps cold water
- 1 Tbsp fresh lemon juice
- ⅓ boiling water
- 1 envelope unflavored gelatin
- 16 ozs thinly sliced Smoked salmon
- 3 Tbsps 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 Tbsps white balsamic vinegar
- ⅔ cup olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- ¼ cup Salmon Caviar (or trout caviar)
- 1 bunch fresh Chives
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.
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