Recipe by Sage
Splendid recipe because extremely refined though really easy. Other advantage : you can cook it one day ahead.
Top Review by KnitCrazyDeborah
This one gets 2 stars for the canned Salmon version. Since I didn't have any fresh salmon on hand I tried this using canned salmon. My husband, who is NOT at all picky, will try anything and never refused to eat anything I've made for him - spit this out. It fared no better at the luncheon I took it to. Many of the 50+ women who attended put it on their plates, and almost no one ate it. I thought it was sort of strong and fishy myself, and I adore Salmon. So I recommend NOT using canned Salmon.
- 1 lb salmon fillet
- 5 tablespoons sour cream
- 4 tablespoons lemons
- 1 medium potato
- 3 teaspoons capers
- 1 teaspoon capers
- 1 teaspoon Dijon mustard
- salt & pepper
Directions See How It's Made
- Cook the potato in salted water; gently fry the salmon fillets in a pan.
- Take skin and bones off the salmon fillets; crumble them roughly.
- Peel the potato, crumble it roughly.
- In an processor, put the salmon, potato, cream, lemon juice, mustard, the 3 teaspoons of capers, salt and pepper.
- Mix the whole for at least 2 minutes. Taste the mixture and adjust seasoning.
- Pour in a mould and leave in the fridge for at least 3 hours. Ideally make it half a day before serving.
- Serve on a bed of lettuce, making "balls" of mousse with a spoon. Sprinkle a few capers on it (left spoonful).
- TRICK : you can replace salmon fillets by canned salmon which still will give you a very good entrée with the most simple recipe (just mix everything) -- .