Salmon mousse w/cucumber dill sauce (untried)
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Salmon mousse w/cucumber dill sauce (untried)
  Salmon    Mousse    Dill    Appetizers    Sauces  
Last updated 6/12/2012 1:21:13 AM. Recipe ID 53307. Report a problem with this recipe.
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      Title: Salmon mousse w/cucumber dill sauce (untried)
 Categories: Appetizers
      Yield: 25 Servings
MMMMM-----------------------COURT BOUILLON----------------------------
      4 c  Water
           Lemon wedge
           Bay leaf
      3 x  Pepperconrs
    1/4 c  Vermouth
           Onion, small
      1 ts Salt

      2 lb Salmon, fresh
    1/4 c  Lemon juice
    1/2 c  Sour cream
      1 ts Salt
    3/4 c  Heavy cream
      2 tb Gelatin
    1/3 c  Mayonnaise
    1/2 ts Nutmeg, freshly grated
    1/4 ts Pepper, freshly ground

MMMMM-----------------------CUCUMBER SAUCE----------------------------
      2 x  Large cucumbers
      1 c  Sour cream
      1 tb Lemon juice
    1/4 ts Pepper
    1/4 c  Finely chopped chives (fresh
      1 c  Mayonnaise
    1/2 ts Salt
    1/2 c  Fresh dill, snipped
  In a large pot, combine all bouillon ingredients and simmer for 10
  minutes. Add salmon and bring to a gentle boil. Reduce heat and
  simmer, covered, for 10 to 15 minutes, or until salmon flakes easily
  with fork. Remove from heat and let salmon cool in liquid. Strain
  poaching liquid and reserve. Mousse: When salmon has cooled, remove
  skin and all bones carefully. Break fish into small pieces and add
  1/2 cup of reserved stock. In a small bowl, soften gelatin in lemon
  juice. In saucepan, bring 1 cup reserved stock to boil. Add gelatin
  mixture and stir until dissolved. Set aside to cool. In a large bowl,
  combine salmon, gelatin mixture, mayonnaise, sour sour cream, nutmeg,
  salt and pepper. Mix together gently but thoroughly. Beat cream until
  stiff and fold gently into salmon mixture. Oil a six-cup- capacity
  mold and carefully spoon in mousse. Cover and refrigerate until set.
  Cucumber Sauce: Grate peeled, seeded cucumbers into bowl. Add
  remaining ingredients and mix well. Refrigerate until serving time.
  To serve, invert mousse onto tray, garnish with dill and lemon
  wedges. Serve with Cucumber sauce. From Martha Stewart Entertaining.

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Recipe ID 53307 (Apr 03, 2005)

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