want white mousse with bits of pink salmon in it.
Score the cucumber skins lengthwise with the tines of a fork; slice them cross-wise 1/2-inch thick, scoop out a small amount making a hole in the centers with a melon baller; sprinkle the cucumber rounds with a small amount of salt; set aside.
In a mini processor or mixer combine the whipping cream and cream cheese, add the lime juice, shallot, dill, salt and pepper to taste. Fold in the smoked salmon.
Just before serving place a mound of mousse in each cucumber round, garnish with dill weed and serve.
bout 1/3 of the salmon over the plastic wrap, overlapping
lb thin slices of salmon on the bottom and sides
combine 2 eggs, 1 can salmon (drained), 1/3 cup heavy
br>FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs
alted water; gently fry the salmon fillets in a pan.
Place the smoked salmon in a food processor. Pulse until a fine paste forms, without letting it become warm. With the motor running, add the combined cream and cayenne a little at a time, scraping the sides of the bowl occasionally, until light and fluffy. Transfer to a bowl, cover and chill until ready to serve.
Toss the salad with olive oil and lemon juice. Season to taste.
Place a large spoonful of mousse onto each serving plate. Serve with a little salad, a lemon wedge and melba toast.
Drain salmon, reserving liquid.
Add water
ith oil.
Cut the salmon into 2 inch strips.
Dip bread in milk.
Drain milk well.
Mix with bread:
1 1/2 cans of salmon, eggs, cream and salt and pepper, using an electric mixer.
Add shrimp to mixture.
Pour half the mixture into a loaf pan.
Add remaining half can of salmon and olives, then top with remaining mixture.
Bake at 350\u00b0 for 45 minutes.
Let mousse cool in pan, then turn onto a serving platter and garnish with parsley and olives.
Can be made ahead.
Sprinkle gelatin on cold water and let it stand for 5 minutes.
Heat water until gelatin melts.
Puree salmon with mayonnaise and yoghurt.
Pour gelatin into salmon puree and add dill, onion, lemon juice, parsley and pepper.
Combine thoroughly and refrigerate until mousse is partially set. (It should form a heap when dropped off a spoon.).
Pour into two lightly oiled moulds and chill for at least 3 hours.
Unmould by briefly holding in a bowl of warm water and inverting onto a serving plate.
Process the salmon and shallot in a food processor, scraping down the sides of the bowl as necessary, until the mixture is chipped fine, about 10 seconds.
Add the cream cheese and lemon juice and process until the mixtures forms a ball, scraping down the sides as necessary.
Add the sour cream and pulse just to incorporate, about 5 seconds.
Transfer the mousse to a serving bowl and season with salt and pepper to taste.
arge bowl.
Fold in salmon and chopped dill.
Coat
Blend cream cheese, salmon, mayonnaise, celery, lemon juice, garlic, salt, and pepper in a food processor until smooth. Transfer mousse to a serving bowl and garnish with chives.
f a food processor, combine salmon, sour cream, and lemon juice
reezer while preparing the mousse.
Place the salmon, shallot and celery
Place first 4 ingredients in blender and blend at high speed until onion is pureed.
Add next 4 ingredients and blend again. Add cream, 1/3 at a time and blend until very smooth.
Pour into a 1-quart mold and chill overnight.
To unmold, dip bottom and sides of mold into warm water and invert onto a serving plate.
Decorate mousse with parsley.
Mix gelatin, onion, lemon juice, and boiling water in a blender, on high speed, for 30 secs.
Turn off, then add mayonnaise, dill, salt, pepper and salmon. Mix again on high speed.
Remove cover, and slowly add cream. Mix again.
Oil a mold. Pour mixture into mold, and chill for at least 2 hours.
Serve with crackers.
Put salmon in large bowl; mash with bones.
In a blender or mixer, combine yogurt and cottage cheese.
Pour into salmon.
Stir in chopped dill.
Pour salmon liquid into small pan.
Over low heat, stir in gelatin until dissolved, about 2 minutes.
Add to salmon; mix thoroughly.
Line bottom of 3 to 4-cup mold, bowl or loaf pan with dill sprigs and cucumber slices if desired.
Pour salmon mixture.
Chill 2 to 3 hours.
Unmold; serve with crackers. Serves 10 to 12 as appetizer.