Two-Salmon Mousse - Trace Carbs, 0g Fiber
From: The Canadian Living Test Kitchen
This fresh and modern take on a Canadian Living classic pairs nicely
with Lavash. While you could make one large mousse, it's nice to be
able to switch plates halfway through the evening and offer your
guests a fresh one. If available, choose wild Pacific cold-smoked
salmon for its wonderful flavor and vibrant color.
10 oz (300 g) fresh boneless skinless salmon
1 pkg (7 g) unflavored gelatin
2 Tbsp (25 mL) lemon juice
1/4 cup (50 mL) boiling water
1/3 cup (75 mL) light mayonnaise
1 Tbsp (15 mL) prepared horseradish
1/2 tsp (2 mL) each salt and pepper
1 pkg (150 g) cold-smoked salmon, chopped
1/4 cup (50 mL) drained rinsed capers, coarsely chopped
1/4 cup (50 mL) chopped fresh dill
3/4 cup (175 mL) whipping cream
Place fresh salmon in greased steamer basket over 1 inch (2.5 cm) boiling
water. Cover, reduce heat and simmer until fish is opaque when tested,
about 8 minutes.
Meanwhile, in bowl, sprinkle gelatin over lemon juice; let stand for
5 minutes to soften. Stir in boiling water until gelatin is dissolved.
In food processor, combine steamed salmon, mayonnaise, horseradish,
salt and pepper; pour in gelatin mixture. Blend until pureed; scrape
into large bowl. Refrigerate until slightly thickened, about 15 minutes.
Stir in smoked salmon, capers and dill.
Whip cream; fold into salmon mixture in 2 additions. Pack into two
4-cup (1 L) plastic wrap-lined bowls. Cover and refrigerate until
firm, 2 hours. (Makeahead: Refrigerate for up to 2 days.)
Uncover and invert onto serving tray; remove plastic wrap.
Makes: 6 cups
Serving Size: 1 Tbsp (15 mL)
Nutrition per Serving:
16 Calories, 1g Total Fat, 1g Sat. Fat, 4mg Cholesterol,
Trace Carbs, 0g Fiber, 1g Protein, 43mg Sodium
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