Salmon Mousse Salmon mousse recipes, Smoked salmon mousse, Smoked salmon
Using a food processor, blend together the salmon, mayo, onion, dill and paprika. Season with salt and pepper to taste. Dissolve the gelatin in the hot water. Mix well and stir in the lemon juice. Add the gelatin mixture and cream to the processor. Blend. Pour mousse in oiled mold and refrigerate at least 8 hours.
Lindaraxa Salmon Mousse
Set aside. In a food processor or blender, add the white wine, canned salmon, cream cheese, lemon juice & zest, salt and pepper. Purรฉe until smooth. Add the gelatin and the fresh dill and pulse until well mixed. Line a mini loaf pan (something close to 5.5 inches x 2.7 inches x 1.5 inches deep) with plastic wrap.
Smoked Salmon Mousse
Combine cream cheese base with salmon mousse ingredients. Dissolve gelatin in cold water in a pot over low heat. Add dissolved gelatin to the salmon mixture and mix well. Pour mixture into a mold or serving bowls and refrigerate for 6 hours. Unmold the salmon mousse and serve with desired accompaniments.
Smoked Salmon Mousse Recipe Great British Chefs
Step 2. Peel the cucumber with a potato peeler into long ribbons and place onto a tray or a couple of plates. Step 3. Sprinkle over a little salt and leave for 15 minutes. Wash the cucumber under cold water and leave to dry on some kitchen roll. Place the salmon, dill, lemon juice and zest into a food processor and blend until smooth.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2012__12__salmon-mousse-vertical-a-1800-a23df266dbfe4f4dabdeccdeddfd31ed.jpg)
Salmon Mousse Recipe
Salmon Mousse. 1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature. 2. Whisk in the mayonnaise, lemon juice, grated onions, tabasco, paprika, salt and dill. Stir to blend completely and refrigerate until the mixture begins to.
Salmon Mousse Canapes Recipe Taste of Home
Fresh dill. Black Roe (optional) Drain the salmon, place in a food processor, add cheese, paprika and dill. Run on low until you have a smooth paste. Taste and season with salt. Spoon the mousse into the Phyllo cups and top with fresh dill. For a nicer look you can add the mousse to a piping bag with a star tip and swirl in the cup.
Lindaraxa Salmon Mousse
Prep salmon. Break or chop salmon into coarse pieces and place in the bowl of a food processor or blender. Process all ingredients. Cut cream cheese into 1-inch cubes and add to salmon, along with liquid smoke, caper liquid, fish sauce, dill, and lemon juice. Pulse just until ingredients are chopped and well blended.
Smoked Salmon Mousse KeepRecipes Your Universal Recipe Box
Instructions. In a food processor, combine the salmon, cream cheese, whipping cream, lemon juice, dill, and salt. Process until well combined and smooth, scraping down the sides of the processor as needed. Place in a piping bag with an open star tip and pipe a swirl of mousse onto each slice of cucumber.
Cooking My Way Through Paula Deen's Southern Cooking Bible Smoked
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.
Salmon Mousse
Instructions. Take the cream cheese out of the refrigerator to soften for about a half hour prior to making. Drain salmon. Remove skin and bones, if any. Flake salmon with a fork in a medium sized bowl. Put all the ingredients in the bowl with the salmon, and combine well with a fork or spoon.
Salmon Mousse
1-2 tablespoons lemon juice. 1 teaspoon lemon zest. cayenne, salt and pepper to taste. In a food processor, combine the first four ingredients listed and blend until smooth. Stir in 1/4 teaspoon cayenne to start. Taste and add more cayenne, salt, or pepper as needed. Serve cold over crackers, small toasts, bagel chips or cucumber slices.
Salmon Mousse Recipe Using Canned Salmon
In a sauce pan, melt the cream cheese over medium-low heat. Reduce heat to low, add the tomato soup or tomato sauce and continue cooking, stirring constantly, until the mixture is smooth and creamy. Add several dashes of Tabasco sauce. Pour the cream cheese and tomato soup mixture into the salmon mixture and mix thoroughly.
Canned Salmon Mousse Recipe Healthy Recipes Blog Healthy food blogs
1 cup heavy cream. Watercress or fresh dill, crackers, pimentos, for garnish and serving. Directions. 1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature. 2.
Salmon Mousse Stuffed Phyllo Cups StoneGable
Add salt, pepper and cayenne, remove from heat and set aside to cool until lukewarm. Step 2. Skin and bone salmon meat and flake with a fork. Cut remaining butter into chunks. Add salmon and butter to bechamel and mix well, using an electric beater rather than a blender or processor. Step 3.
The Gourmet Project Smoked Salmon Mousse with Salmon Roe and Crudites
Instructions. Dissolve the gelatin in water. While the gelatin is softening, combine the soup and cream cheese in a saucepan. Heat until the cream cheese melts. Combine it with gelatin mixture. Mix together the remaining ingredients in a separate bowl. Add the soup mixture to the bowl and stir to mix together well.
Scrumpdillyicious Salmon Mousse with Dill
Instructions. Add the cream cheese, smoked salmon, lemon juice, dill, salt, and pepper to your food processor and blend on high until smooth, scraping the sides a few times. 8 ounces cream cheese, 4 ounces smoked salmon, 2 tablespoons lemon juice, 1 teaspoon chopped fresh dill, A pinch of salt and pepper. Either transfer the mousse to a bowl if.
