Salmon Mousse with Sour Cream Dill Sauce
Yield
8 servingsPrep
25 minCook
0 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
water
cold |
|
| ½ | cup |
water
boiling |
|
| ½ | cup |
mayonnaise
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
onions
grated |
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| ¼ | teaspoon |
paprika
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
canned salmon
drained, chopped |
*
|
| 1 | tablespoon |
capers
chopped |
|
| 3 | cups |
cottage cheese
|
*
|
| 1 | x |
sour cream
dill sauce |
*
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 59 | ml |
water
cold |
|
| 118 | ml |
water
boiling |
|
| 118 | ml |
mayonnaise
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
onions
grated |
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 1.3 | ml |
paprika
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
canned salmon
drained, chopped |
*
|
| 15 | ml |
capers
chopped |
|
| 7.1E+2 | ml |
cottage cheese
|
*
|
| 1 | x |
sour cream
dill sauce |
*
|
| 118 | ml |
heavy whipping cream
|
|
Directions
Soften the gelatin in the cold water, add the boiling water and stir until the gelatin has dissolved.
Cool.
Add the mayonnaise, lemon juice, onion, tabasco, paprika and salt and mix well.
Chill to the consistency of unbeaten egg white.
Add the salmon and capers and beat well.
Whip the cream, fold into the salmon mixture and turn into a 2 quart oiled fish mold.
Add the cheese to fill the mold.
Chill until set.
Unmold on a serving platter and garnish with watercress, lemon slices and salmon roe.
Serve with sour cream dill sauce.
