Salmon Mousse

A cool, elegant molded mousse of poached salmon, lemon, and cream set with gelatin.

Ingredients

• 1 pound cooked salmon, flaked
• 1 envelope (2 1/4 teaspoons) unflavored gelatin
• 1/4 cup cold water
• 1/2 cup Fish Stock or water, hot
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 cup heavy cream
• 1/2 teaspoon salt
• Pinch of cayenne
• Cucumber slices and dill, to garnish

Directions

1. Soften the gelatin in the cold water, then dissolve it completely in the hot fish stock.
2. Puree the cooked salmon with the mayonnaise, lemon juice, dill, salt, and cayenne until smooth, then stir in the dissolved gelatin.
3. Chill the mixture until it begins to thicken and mound slightly.
4. Whip the cream to soft peaks and fold it gently into the salmon base.
5. Turn into an oiled mold or souffle dish and chill at least 4 hours until set.
6. Unmold onto a platter and garnish with cucumber slices and dill.

Notes

Our own rendering of the salmon mousse from Dione Lucas’s French repertoire of cold dishes.