Salmon Mousse With Red Caviar
by RetroRuth | Sep 8, 2019 |
From Ladies Home Journal, 1985
[cooked-sharing]
2 cans (1 lb size) red salmon
½ cup apple cider vinegar
½ cup dairy sour cream
2 tbsp prepared horseradish
2 envelopes unflavored gelatin
½ cup lemon juice
1 tsp seasoned salt
1 tsp salt
1 tbsp prepared mustard
1 cup heavy cream, whipped
1 jar red caviar, chilled
1Drain salmon; remove any bones and skin. Turn salmon into a large bowl; break into small pieces with a fork.
2In electric blender at high speed, blend salmon with vinegar, a little at a time, to make a puree, (Or beat, at high speed, in an electric mixer until as smooth as possible.) Tum into a large bowl; fold in sour cream and horseradish.
3In measuring cup, sprinkle gelatine over lemon juice: let stand 5 minutes. Set in pan of boiling water; stir to dissolve the gelatine. Gradually stir into salmon mixture, along with salts and mustard.
4Fold in whipped cream. Turn into a 1 ½ quart mold. Refrigerate, covered, until firm - at least 4 hours.
5To serve: Run a small spatula carefully around the edge of mold; invert over a platter. Place a hot, damp 1 cloth over mold; shake to release. I Serve the mousse with red caviar spooned over it.
Makes 20 servings
Ingredients
2 cans (1 lb size) red salmon
½ cup apple cider vinegar
½ cup dairy sour cream
2 tbsp prepared horseradish
2 envelopes unflavored gelatin
½ cup lemon juice
1 tsp seasoned salt
1 tsp salt
1 tbsp prepared mustard
1 cup heavy cream, whipped
1 jar red caviar, chilled
Directions
1Drain salmon; remove any bones and skin. Turn salmon into a large bowl; break into small pieces with a fork.
2In electric blender at high speed, blend salmon with vinegar, a little at a time, to make a puree, (Or beat, at high speed, in an electric mixer until as smooth as possible.) Tum into a large bowl; fold in sour cream and horseradish.
3In measuring cup, sprinkle gelatine over lemon juice: let stand 5 minutes. Set in pan of boiling water; stir to dissolve the gelatine. Gradually stir into salmon mixture, along with salts and mustard.
4Fold in whipped cream. Turn into a 1 ½ quart mold. Refrigerate, covered, until firm - at least 4 hours.
5To serve: Run a small spatula carefully around the edge of mold; invert over a platter. Place a hot, damp 1 cloth over mold; shake to release. I Serve the mousse with red caviar spooned over it.
Makes 20 servings
Salmon Mousse With Red Caviar
AuthorRetroRuth