Smoked Salmon And Horseradish Mousse
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 3/4 | t | Unflavored Gelatin |
| 1 | T | Cold Water |
| 3/4 | c | Sour Cream |
| 2 | oz | Smoked Salmon, chopped |
| about 1/3 c | ||
| 6 | oz | Smoked Salmon, sliced thin |
| 1 | T | Finely Grated Peeled Fresh |
| Horseradish *see notes | ||
| 2 | t | Minced Fresh Dill |
| 18 | Pumpernickel Toast Points | |
| thinly sliced | ||
| Dill Sprigs & Fresh Salmon | ||
| Caviar if desired |
INSTRUCTIONS
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 <billspa@icanect.net> on Mar 05, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 603
Calories From Fat: 388
Total Fat: 43.9g
Cholesterol: 141.9mg
Sodium: 4678.2mg
Potassium: 706.3mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 6g
Protein: 45.4g