Tangy salmon mousse
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Tangy salmon mousse
  Salmon    Mousse    Fish  
Last updated 6/12/2012 1:26:13 AM. Recipe ID 60525. Report a problem with this recipe.
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      Title: Tangy salmon mousse
 Categories: Fish
      Yield: 8 Servings
    418 g  Canned pink Alaska salmon
     15 g  Gelatine
     50 g  Smoked salmon
           -- finely chopped
  1 1/2 ts Minced fresh root ginger
    150 ml Greek strained yogurt
    175 g  Curd cheese or Quark
      2    Egg whites
      2 lg Grapefruits
      1 tb Walnut oil
      2 tb Grapefruit juice
           Mixed colored salad leaves
           Avocado for garnish
  Drain the can of salmon. Heat the juice to almost boiling then
  sprinkle over the gelatine. Stir gently until completely dissolved.
  Mash the two types of salmon into a bowl and beat in the yogurt,
  cheese and 1 teaspoon of the ginger. Stir in the dissolved gelatine
  and cool until the mixture is just beginning to set. Whisk the egg
  whites until they form stiff peaks. Fold these into the salmon
  mixture then pour into a single 900ml / 1 1/2 pint fish mold or two
  450ml / 3/4 pint moulds. Put into a refrigerator and leave until
  completely set.
  Peel the grapefruits and remove the pith from around each segment.
  Put the segments into a bowl along with the remaining ginger, walnut
  oil and grapefruit juice. Mix well and allow to stand for about 1
  hour to marinade. Arrange the salad leaves and avocado on serving
  plates and very carefully turn the mousse out onto them. Just before
  serving, arrange the marinaded grapefruit segments onto the salad and
  sprinkle the juices over.
  Cook's Note: To turn out the mousses more easily, first dip the
  moulds into hot water to loosen the sides then invert them onto the
  serving plates. Pick up the plates and very gently shake from side to
  side. The mousses should drop out.
  Serves 8-10. Approx. 130 kcals per serving
  From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
  permission from Alaska Seafood Marketing Institute Meal-Master
  compatible recipe format courtesy of Karen Mintzias

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Recipe ID 60525 (Apr 03, 2005)

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