Smoked salmon mousse
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Smoked salmon mousse
  Smoked    Salmon    Mousse    Fish  
Last updated 6/12/2012 1:23:21 AM. Recipe ID 56392. Report a problem with this recipe.
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      Title: Smoked salmon mousse
 Categories: Fish
      Yield: 12 Servings
      1 pk Gelatin, unflavored
    1/2 c  ;Water, cold
     10 oz Spinach, frozen
      8 oz Cream cheese, low-fat
      1 c  Whipping cream; whipped
    1/2 c  Sour Cream; or Yogurt
    1/4 c  Dill, fresh
    1/2 lb Salmon, smoked
      2 tb Lemon juice
      1 ts Paprika
    1/2 ts Pepper
  In a small glass measure, sprinkle gelatin over cold water. Let stand
  5 minutes to soften. Microwave at High for 1 minute or until
  dissolved. Using a knife, pierce top of spinach package in several
  places; place on plate. Microwave at High for 5 minutes. Cool.
  Squeeze out as much moisture as possible.
  In processor, blend cream cheese with sour cream until smooth. Add
  smoked salmon and dill; process using on-off turns until coarsely
  chopped. Add lemon juice, paprika, pepper and dissolved gelatin.
  Process for a few seconds until mixed. Add whipped cream; blend in
  using on-off turns until mixture is just smooth.
  Remove all but 1 cup of mixture from processor and set aside. To the
  remaining 1 cup mixture, add spinach and process until smooth. Divide
  reserved smoked salmon mixture in 2. Evenly spread reserved half of
  smoked salmon mixture in an oiled 6 cup ring mold or small loaf pan,
  lined with plastic wrap. Evenly spread with spinach mixture for the
  middle layer, then top with remaining smoked salmon mixture. Cover
  and refrigerate until set, about 3 hours to overnight.
  To unmold, loosen edges with a knife and dip quickly in hot water and
  unmold on to a serving platter. Garnish with lemon slices and dill
  sprigs. Serve with crackers and thinly sliced pumpernickel bread.
                                 --- The [Montreal] Gazette, 12/11/91
                                     per James Lor
                                     Fidonet COOKING echo

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Recipe ID 56392 (Apr 03, 2005)

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