Salmon mousse w/cucumber dill sauce (untried)
Yield: 25 Servings MM
Ingredients:
- 4 c Water Lemon wedge Bay leaf
- 3 x Pepperconrs
- 1/4 c Vermouth Onion small
- 1 ts Salt MMMMM---------------------------MOUSSE--------------------------------
- 2 lb Salmon fresh
- 1/4 c Lemon juice
- 1/2 c Sour cream
- 1 ts Salt
- 3/4 c Heavy cream
- 2 tb Gelatin
- 1/3 c Mayonnaise
- 1/2 ts Nutmeg freshly grated
- 1/4 ts Pepper freshly ground MMMMM-----------------------CUCUMBER SAUCE----------------------------
- 2 x Large cucumbers
- 1 c Sour cream
- 1 tb Lemon juice
- 1/4 ts Pepper
- 1/4 c Finely chopped chives (fresh
- 1 c Mayonnaise
- 1/2 ts Salt
- 1/2 c Fresh dill
Instructions:
snipped In a large pot combine all bouillon ingredients and simmer for 10 minutes. Add salmon and bring to a gentle boil. Reduce heat and simmer covered for 10 to 15 minutes or until salmon flakes easily with fork. Remove from heat and let salmon cool in liquid. Strain poaching liquid and reserve. Mousse: When salmon has cooled remove skin and all bones carefully. Break fish into small pieces and add 1/2 cup of reserved stock. In a small bowl soften gelatin in lemon juice. In saucepan bring 1 cup reserved stock to boil. Add gelatin mixture and stir until dissolved. Set aside to cool. In a large bowl combine salmon gelatin mixture mayonnaise sour sour cream nutmeg salt and pepper. Mix together gently but thoroughly. Beat cream until stiff and fold gently into salmon mixture. Oil a six-cup- capacity mold and carefully spoon in mousse. Cover and refrigerate until set. Cucumber Sauce: Grate peeled seeded cucumbers into bowl. Add remaining ingredients and mix well. Refrigerate until serving time. To serve invert mousse onto tray garnish with dill and lemon wedges. Serve with Cucumber sauce. From Martha Stewart Entertaining.
