Tin Salmon Mousse Recipe : Smoked Salmon Pate / The recipe comes from my friend tina seelig's book the epicurean laboratory, now long out of print (but a great book if you can get a hold of a used copy.) this mousse was presented to a flock of teenagers who hungrily ate it up with loud exclamations of this is great!. 2 cups cooked, flaked salmon, bones removed. Galton blackiston serves up a stunning smoked salmon mousse recipe, which is incredibly simple to make in a vitamix. The salmon mousse recipe out of our category saltwater fish! In a large chilled bowl, beat the heavy cream until soft peaks form. Place salmon mousse ingredients in a food processor.

Serve with crackers or soft brown bread and a slice of lemon. You can also serve it with vegetable sticks or make little but spreads don't always have to be sweet. Salt and pepper to taste. Juice of half a lemon (~1 tbsp). Smoked salmon mousse is the simplest recipe to make, but tastes so luxurious thanks to the salty salmon, sour cream, and hint of citrus.

Drain the salmon and keep the liquid.

Season with salt and pepper, to taste. Love fresh salmon but not the fresh price? It is easy to make and makes a great presentation, especially if you use a nicely shaped mold. Hot being the salmon that is smoked in hot smoke so that it cooks; This salmon mousse is a great example of a homemade savoury spread. Philadelphia cream cheese, black pepper, garlic powder, salt and 8 more. Directions preparation:20min › cook:1hour › ready in:1hour20min. Knox unflavored gelatin 1/4 c. Add all other ingredients and blend until smooth. Great as a starter or as an hors d'oeuvre at a party. This salmon mousse recipe is easy to make and perfect for entertaining. Our applaws cat food can be served on it's own or added to your favourite dry food. This recipe is by nancy harmon jenkins and takes 20 minutes, plus overnight refrigeration.

Cut into squares with a knife dipped in hot water. I know it sounds pretty corny, right? Sour cream dill, to taste salt and pepper to taste 2 egg whites. 50 ways to use canned salmon. Discover this recipe and many more salmon mousse recipes at gourmandize.co.uk.

This recipe is by nancy harmon jenkins and takes 20 minutes, plus overnight refrigeration.

The recipe comes from my friend tina seelig's book the epicurean laboratory, now long out of print (but a great book if you can get a hold of a used copy.) this mousse was presented to a flock of teenagers who hungrily ate it up with loud exclamations of this is great! Salt and pepper to taste. Salmon mousse tartletscooking to entertain. This salmon mousse is a great example of a homemade savoury spread. But wait till you hear how exciting i can make it, with the help of just a few simple tweaks. Extra mousse can be served in a bowl topped with more roe. Recipe courtesy of scott leibfried. In a food processor or with a hand blender in a bowl, roughly chop the mixed pickles with the dill. A quick and easy salmon mousse made with tinned salmon and mayonnaise. Invert together, shaking both gently from side to side to release mousse. The exact measurements are listed in the recipe card below. 22,5 ml gelatine shopping list. Philadelphia cream cheese, black pepper, garlic powder, salt and 8 more.

If the salmon is slightly soft, place in the freezer for 15 minutes before cutting. I know it sounds pretty corny, right? Pou into a wet mould (or spray mould well with 'spray 'n cook'). Fill the smoked salmon lined tin with half of the salmon cream. Love fresh salmon but not the fresh price?

2 cups cooked, flaked salmon, bones removed.

Extra mousse can be served in a bowl topped with more roe. But wait till you hear how exciting i can make it, with the help of just a few simple tweaks. It is easy to make and makes a great presentation, especially if you use a nicely shaped mold. Philadelphia cream cheese, black pepper, garlic powder, salt and 8 more. This recipe is by nancy harmon jenkins and takes 20 minutes, plus overnight refrigeration. I know it sounds pretty corny, right? And cold scale up the recipe and pour into a large roasting tin and put in the fridge to set. 1 tin of pink salmon (415 grams), drained with liquid reserved. Put the chilled salmon fillet in a food processor. Add flaked salmon and mix well. Fill the smoked salmon lined tin with half of the salmon cream. If the salmon is slightly soft, place in the freezer for 15 minutes before cutting. This salmon mousse is a great example of a homemade savoury spread.