Salmon Mousse

Salmon Mousse
No votes yet

Salmon Mousse ingredients

  • 3 T flour
  • 3 T Powdered sugar;
  • 2 t Dijon-style mustard
  • 2 t Salt
  • Few grains cayenne
  • 4 Eggs
  • 1 1⁄2 c Milk
  • 1⁄2 c tarragon vinegar
  • 3 T Melted butter
  • 2 Plain gelatin, envelope
  • 1⁄4 c Water, Cold
  • 3 c Salmon, flaked
  • 1 c Cream, whipped

Cooking Salmon Mousse

1. Mixi flour, sugar, mustard, salt and cayenne in top of double boiler.
2. Add eggs and whisk until smooth.
3. Add milk.
4. Stiri in vinegar, slowly (or it will curdle); mix well.
5. Cook over hot water until thickened, stirring constantly.
6. Add butter.
7. Soften gelatin in cold water; add to hot mixture.
8. Stir until gelatin is completely dissolved.
9. Add salmon.
10. Chill, stirring occasionally.
11. When slightly thickened, fold in whipped cream.
12. Turn into a 2 quart fish shaped mold rinsed with cold water.
13. Unmold on lettuce.
14. Decorate with slices of pimento, olive, and thin slices of radish set in appropriate places for eyes and scales.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

CAPTCHA
This boring question is just to prevent automated spam submissions.