Smoked salmon horseradish mousse

1 servings

Ingredients

Quantity Ingredient
¾ teaspoon Unflavored gelatin
1 tablespoon Cold water
¾ cup Sour cream
2 ounces Smoked salmon; chopped (about 1/3
; cup), plus 6 ounces
; smoked salmon,
; sliced thin
1 tablespoon Finely grated peeled fresh horseradish; or to taste
2 teaspoons Minced fresh dill plus dill sprigs for
; garnish
Pumpernickel toast points as an
; accompaniment if desired

Directions

In a small saucepan sprinkle the gelatin over the water and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved, add ¼ cup of the sour cream, and cook the mixture, whisking, until it is smooth. In a food processor puree the chopped salmon until it is very smooth. In a small bowl whisk together the gelatin mixture, the remaining ½ cup sour cream, the pureed salmon, the horseradish, the minced dill, and salt and pepper to taste and chill the mousse, covered, for 1 hour, or until it is firm. The mousse may be made 2 days in advance and kept covered and chilled.

Scoop oval-shaped mounds of the mousse onto each of 6 chilled plates, arrange the sliced salmon decoratively on the plates, and garnish each serving with a dill sprig. Serve the salmon with the toast points.

Serves 6 as a first course.

Gourmet November 1992

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