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Salmon Mousse
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(Recipe ID: 809)
Serves 24
Preparation time: 30 minutes; Cook time: 3 minutes
Source: Chef Joseph Lowery
A healthy take on fancy party food. A little time spent on garnish can make the mousse spectacular.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1/4 cup Low-Fat Ricotta Cheese
- 2 Tablespoons Low-Fat Milk
- 2 Tablespoons Chopped Shallots
- 4 cups Cooked Fresh or Canned Salmon
- 1/4 cup Mayonnaise
- 2 teaspoons White Pepper *
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Paprika
- Juice of 1 Lemon
- 2 teaspoons Tabasco Sauce
- 1 cup Dry White Wine
- 6 Tablespoons Unflavored Gelatin
- 3 Egg Whites
- Parsley for garnish
- Salt to taste *
Instructions
- In a food processor, puree ricotta cheese and milk.
- Add shallots and blend well.
- Add salmon 1 cup at a time and continue blending.
- Add mayonnaise, white pepper, Worcestershire sauce, paparika, lemon juice and Tabasco sauce. Run food processor several minutes or until salmon mixture is extremely smooth and well blended.
- While mixture is blending, place wine in a saucepan and sprinkle in gelatin. Allow to soften a minute or so, then place over very low heat for 2 or 3 minutes, whipping occasionally until gelatin dissolves. Remove from heat and set aside.
- Whip egg whites until they form stiff peaks.
- Remove salmon mixture from food processor and place in a large bowl. Stir in wine-gelatin mixture.
- Fold in beaten egg whites and blend gently but thoroughly.
- Lightly oil ( 1 scant teaspoon) a 6-cup decorative mold and pour mousse into mold. Chill 12 hours or longer, preferably overnight.
- Unmold mousse by briefly placing the bottom of the mold in warm water. Invert mold onto serving platter and mousse should slide out. Decorate with parsley and vegetable flowers.
Buy Ingredients
The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.
