Recipe by dawnie2u
I have used regular canned salmon and added a little liquid smoke when I was unable to find canned smoked salmon. You could substitute hot smoked flaked salmon for the canned.
Top Review by French Tart
A lovely light salmon mousse which I have tested out before I serve them to guests tonight! I used fresh smoked salmon, as I have never seen tinned smoked salmon - but I did add a tin of cooked pink salmon to bulk it up with! I also used low fat creme fraiche as I though the recipe was quite rich already - from what I have tasted whilst I was making this - it is a lovely, light and zingy salmon mousse! Photos to be posted later - made for ZWT3 - thanks Dawn! FT:-)
- 1⁄4 ounce unflavored gelatin
- 1⁄4 cup cold water
- 1⁄2 cup boiling water
- 1⁄2 cup Hellmann's mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon finely grated onion
- 1 dash Tabasco sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 tablespoons finely chopped dill
- 6 ounces canned smoked salmon
- 1 cup heavy cream
Directions See How It's Made
- Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
- Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill.
- Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
- Remove the skin and cartilage from the salmon and flake.
- Fold in the finely flaked salmon.
- In a separate bowl, whip the cream until it is thickened to peaks and fluffy.
- Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowl or decorative mold.
- Cover and chill for at least 4 hours.
- Serve with cracked pepper water crackers, or plain water crackers.