Try this Salmon Mousse W/cucumber Dill Sauce (Untried) recipe, or contribute your own.
Suggest a better descriptionIn 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. Posted to MM-Recipes Digest by Marie Bordewisch
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 25 | ||
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Calories: 185 | ||
Calories from Fat: 117 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 35.3mg | 11 % | |
Sodium 213.6mg | 7 % | |
Potassium 215.3mg | 6 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 8.6g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
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