Smoked salmon mousse recipe?

Try this one.........

12 ounces smoked salmon (do not use brown part next to the skin)

1/2 cup butter, melted

8 ounces sour cream

8 ounces cream cheese

1 large lemon, juice of

fresh cracked pepper, lots

top with

chopped dill

chopped red onions

chopped eggs

capers

serve with crackers

Put in ingredients into food processor, blend until smooth.

Pour into mold lined in plastic wrap.

Chill several hours before serving.

Unmold onto a pretty plate.

Serve with condiments.

This is for 24 servings.

Enjoy.!!!!

4 smoked salmon fillets (hot smoked) -

1 medium thin sliced Smoked Salmon (cured) packet

Full fat Thick Greek yougurt or cream cheese (2 heaped tablespoons)

chopped dill - one spoonful

a pinch of nutmeg, salt and pepper

lemon juice (1 lemon)

This will serve 6-8 people depending on size of ramekins or size of serving.

Mix the above ingredients with a hand blender (reserve half of the cured smoked salmon slices for serving)

Line small ramikins with cling film first, then the slices of cred smoked salmon and fill with the mousse mixture, folding the edges of the salmon lining over the top. Leave to set in the fridge overnight.

Turn out the ramikins and you've got smoked salmon mousse parcels.

If it sounds too fiddly, just serve the firmed up mouse with an ice cream server or two spoons to form an egg shape on to a slice of cured smoked salmon.

Serve with a dusting of paprika, some snipped chives or dill and a wedge of lemon with oatcakes or toast fingers.

Nice also served with rocket and honey and mustard salad dressing.

Smoked trout mousse wrapped in smoked salmon

Serves 4

Preparation time 1-2 hours

Cooking time less than 10 mins

Ingredients

8 slices smoked salmon 400g/14oz smoked sea trout fillets

1 tbsp horseradish

good squeeze of lemon juice

225g/8oz cream cheese

300ml/½ pint whipping cream

1 egg white

1 sachet gelatine or 2 tbsp agar agar flakes

2 tbsp Madeira or cream sherry

1 tbsp brandy

salt and freshly ground black pepper

Method

1. Line 4 ramekins with the smoked salmon

2. De-skin the sea trout fillets if necessary. Put into a bowl with the horseradish, lemon juice and salt and pepper.

3. Pound with a pestle or rolling pin to break up.

4. Add the cream cheese then fold in lightly whipped cream.

5. Prepare gelatine by adding 2 tbsp water to it and microwave for 40-50 seconds to dissolve. If using agar agar put 2 tbsp of flakes into a saucepan with 4tbsp water and simmer for 3-5 minutes until it goes clear. Add to mixture with the alcohol.

6. Finally carefully fold in the stiffly beaten egg white with a large metal spoon.

7. Put the fish mixture inside the lined ramekin dishes, cover with cling film and put in the fridge to set for up to 2 hours.

8. When set, prepare a small salad of raddichio, frisee and lambs lettuce dressed lightly with vinaigrette and put a little onto a plate, carefully turn out the fish mousse and serve with a wedge of lemon.

STRAWBERRY-SALMON MOUSSE 1 pkg. plain gelatin 1/4 c. cold water 1/4 c. boiling water 1 (14 1/2 oz.) can salmon (or your scraps) 1/2 c. chopped celery 3/4 c. sour cream 1 tbsp. lemon juice 1/2 tsp. salt 2 tbsp. finely minced onion 1 c. sliced fresh strawberries 1/2 c. cucumber, peeled & sliced Lettuce leaves Soften gelatin in cold water, add boiling water and stir to dissolve. Let cool. Drain and flake salmon; remove skin and bones. Add chopped celery, gelatin, sour cream, lemon juice, salt and onion. Stir together and add gently the strawberries and cucumber, gently. Pour mousse into an oiled 3-cup mold. Chill at least 3 hours before serving. Serve on lettuce leaves. Garnish with strawberries. 6 servings. DRESSING FOR STRAWBERRY SALMON MOUSSE: 1/2 c. sour cream 1/2 c. strawberry puree 1 tbsp. lemon juice 1 tbsp. honey Combine and mix in blender. Chill 1 hour before serving.

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