Ingredients
- 1 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon,
- drained (reserve liquid)
- 4 Tbsp. 4 Tbsp. unflavored gelatin
- 1 cup 1 cup water, cold
- 1 1/2 cups 1 1/2 cups water, hot
- 2 Tbsp. 2 Tbsp. lemon juice
- 2 Tbsp. 2 Tbsp. lemon zest, grated
- 1 lb. 1 lb. cream cheese, softened
- 1 lb. 1 lb. sour cream
- 1/4 cup 1/4 cup fresh dill or parsley, chopped
- Salt and freshly ground black pepper, as needed
- Crackers for serving
- Tomato and cucumber, sliced for garnish
- Dill or parsley sprigs for garnish
- *For canned, remove skin and bones
Servings:
Units:
Instructions
- In large bowl, gently break drained salmon into large chunks. Set aside along with reserved liquid.
- In medium bowl, dissolve gelatin by sprinkling it over cold water. Mix well. Add hot water, lemon juice, lemon zest and reserved salmon
- liquid to gelatin mixture and mix.
- In mixer bowl with paddle, blend cream cheese, sour cream and dill or parsley until smooth. Add salmon and mix. Season with salt and
- pepper.
- Add gelatin and cream cheese mixtures; blend well.
- Pour mousse into molds or large bowl lined with plastic food wrap. Cover and chill approximately 4 hours or until set. Hold cold for
- service.
- To serve, spread on crackers and garnish with slices of cucumber and tomato.
- Tip:
- For individual appetizer servings, pour mousse into 4 oz. ramekins. Garnish for service.
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