Smoked Salmon Mousse Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 package: Gelatin, unflavored
1/2 cup: , Water, cold
10 ounce: Spinach, frozen
8 ounce: Cream cheese, low-fat
1 cup: Whipping cream, whipped
1/2 cup: Sour Cream, or Yogurt
1/4 cup: Dill, fresh
1/2 lbs: Salmon, smoked
2 tbsp: Lemon juice,
1 tsp: Paprika,
1/2 tsp: Pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Fish