My fancy salmon mousse
Originally uploaded by citymama
I brought this molded salmon mousse to a New Year's Eve party last night. I tweeted the pic and instantly got requests for the recipe, so here it is! (It's adapted from a tuna mousse recipe in Appetizers by Mable Hoffman).
1/4 cup dry Vermouth (or water if you don't want to use alcohol)
2 packets of Knox gelatin
1 cup of chicken broth
1/3 cup of chopped celery
1 small bunch of chives, chopped
1/4 teaspoon salt
1 tablespoon capers, drained
3 cornichons, chopped
1/4 cup Best Foods or Hellman's mayonnaise
1 6.5 oz. can of boneless, skinless wild salmon
equal amount of wood-smoked salmon (not lox) or just use two cans of salmon
1 cup of whipping cream
2 egg whites
Two hard boiled eggs, sliced
black and red Caviart* (vegan caviar) or lumpfish and salmon roe
Pour wine into a small saucepan, sprinkle gelatin over it. Let stand 3-4 minutes to soften. Add chicken broth and heat over low heat, stirring often for about 5 minutes until gelatin in completely dissolved. Set aside.
In a food processor, combine celery, chives, salt, capers, cornichons, and mayonnaise. Pulse for about 8-10 pulses until combined. Mixture will be chunky, not smooth. Add gelatin mixture, salmon, and whipping cream. Pulse 6-8 times to break up tuna.
In a large bowl (or bowl of mixer) beat egg whites until stiff peaks form. Fold salmon mixture into beaten egg whites. Spray a 5 cup ring mold lightly with oil. (I highly recommend the rig mold from Tupperware.) Arrange egg slices carefully and decoratively around the bottom (about 6 slices). Spoon salmon mixture into the ring mold. Chill in the fridge for at least 4 hours, until mousse is firm.
When ready to serve, unmold onto a platter and top the egg slices with the red Caviart (or salmon roe) and put the black caviar in between. Fill center of the ring mold with lemon slices or cherry tomatoes. Serve with assorted crackers.
Also can be made with smoked trout or even canned tuna (which is actually my fave).
*I bought the Caviart after reading about it on several food sites. It's a vegan caviar made from seaweed using molecular gastronomy-type techniques. It's surprisingly comparable to real caviar, right down to the pop in your mouth (and much much cheaper)--it just doesn't taste like Beluga or Sevruga caviar if that's what you're expecting. Black is much better than the red.