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Title: Smoked Salmon and Horseradish Mousse
Categories: Fish Smoke Caviar Salmon
Yield: 1 Servings
| 3/4 | ts | Unflavored Gelatin |
| 1 | tb | Cold Water |
| 3/4 | c | Sour Cream |
| 2 | oz | Smoked Salmon -- chopped |
| (about 1/3 c | ||
| 6 | oz | Smoked Salmon -- sliced |
| Thin | ||
| 1 | tb | Finely Grated Peeled Fresh |
| Horseradish -- *see | ||
| Notes | ||
| 2 | ts | Minced Fresh Dill |
| 18 | Pumpernickel Toast Points -- | |
| Thinly sliced | ||
| Dill Sprigs & Fresh Salmon | ||
| Caviar -- if desired | ||
| Garnish-- |
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
Recipe By : JOHN ASH SHOW #JA9771
From: Dianne Ward Date: 04 Mar 97 Mastercook Recipes (Mailing List) Ä
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