Wednesday, November 02, 2016

Smoked Salmon Mousse from Martha Stewart


  • 1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope) 
  • 4 ounces smoked salmon, coarsely chopped 
  • 1 1/4 cups sour cream 
  • 1 to 2 tablespoons fresh lemon juice 
  • Coarse salt
  • Fresh dill, for garnish (optional)
  • Crackers or baguette slices, for serving  
  • Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside. 

  • In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined. 

  • Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.

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