Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3/4 ts Unflavored gelatin
- 2 oz Smoked salmon; chopped
- ; cup), plus 6 ounces
- ; smoked salmon,
- ; sliced thin
- 1 tb Finely grated peeled fresh
- 2 ts Minced fresh dill plus dill
- ; garnish
- Pumpernickel toast points as
- ; accompaniment if desired
- 1 tb Cold water
- 3/4 c Sour cream
Preparation
In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved, add 1/4 cup of the sour cream, and cook the mixture, whisking, until it is smooth. In a food processor puree the chopped salmon until it is very smooth. In a small bowl whisk together the gelatin mixture, the remaining 1/2 cup sour cream, the pureed salmon, the horseradish, the minced dill, and salt and pepper to taste and chill the mousse, covered, for 1 hour, or until it is firm. The mousse may be made 2 days in advance and kept covered and chilled. Scoop oval-shaped mounds of the mousse onto each of 6 chilled plates, arrange the sliced salmon decoratively on the plates, and garnish each serving with a dill sprig. Serve the salmon with the toast points. Serves 6 as a first course. Gourmet November 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
