Smoked Salmon and Horseradish Mousse

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Smoked Salmon and Horseradish Mousse Ingredients

3/4 ts Unflavored Gelatin	1 tb Finely Grated Peeled Fresh
1 tb Cold Water	2 ts Minced Fresh Dill
3/4 c Sour Cream	18 Pumpernickel Toast Points,
2 oz Smoked Salmon, chopped	GARNISH
6 oz Smoked Salmon, sliced thin	Dill Sprigs & Fresh Salmon

Instructions for Smoked Salmon and Horseradish Mousse

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 along with the toast points. Garnish with dill sprigs and a scattering of rinsed salmon caviar. Yield: 6 servings as a first course NOTES : *or drained bottled horseradish to taste Recipe by: JOHN ASH SHOW #JA9771 Posted to MC-Recipe Digest V1 #501 by Bill Spalding on Mar 05, 1997.

Main Ingredient: FishCuisine: Uncategorized

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