Super Easy Salmon Mousse Martha Stewart Recipes

SUPER EASY SALMON MOUSSE - MARTHA STEWART

Steps:

• Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
• In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
• Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight.
• Garnish mousse with dill or capers, if desired, and serve with crackers or baguette slices.

SALMON MOUSSE

Steps:

• For the salmon:
• Preheat the oven to 400 degrees F.
• Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
• For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.

SALMON MOUSSE

Steps:

• Combine the salmon mixture and gelatin: Add the dissolved gelatin to the salmon mixture and mix well.
• Chill: Pour the mixture into a decorative mold or into serving bowls and refrigerate for 6 hours, or until firm.
• Unmold: If using a decorative mold, unmold the salmon mousse by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish to release the mousse. The surface of the mousse may appear a bit ragged. If you cover with plastic wrap and re-chill in the refrigerator, it should become smoother. Refrigerate until ready to serve. Serve salmon mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers.

SALMON MOUSSE

Steps:

• Mix salmon, eggs, olives, celery, onion, dill, salt and pepper in bowl.
• Soften gelatin in cold water--SET OVER HOT WATER to completely dissolve.
• Stir gelatin, mayo and lemon juice.
• Combine with salmon mixture.
• Spoon into a 3-cup mold.
• Refrigerate until firm, approximately 2 hours.
• To unmold, set in warm water and turn upside-down onto plate.
• Serve with crackers.

SALMON MOUSSE WITH CAPERS

Steps:

• 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) -- .

SALMON MOUSSE

Steps:

• Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand 5 minutes.
• Add 1/4 cup boiling water, stirring with a whisk until gelatin dissolves. Cool 15 minutes.
• Stir in onion and next 5 ingredients (through black pepper), stirring with a whisk.
• Chill 20 minutes, or until mixture thickens.
• Place cottage cheese in a blender; process until smooth.
• Add gelatin mixture and mayonnaise; process until well combined.
• Spoon cheese mixture into a large bowl.
• Fold in salmon and chopped dill.
• Coat a 4-cup load pan or metal mold with cooking spray; line with plastic wrap.
• Spoon salmon mixture into prepared pan.
• Cover with plastic wrap.
• Chill overnight or until set.
• Invert pan onto a platter; remove plastic wrap.

OVEN-ROASTED SALMON

Steps:

• Preheat oven to 450 degrees.
• Brush a rimmed baking sheet with butter. Brush salmon with butter and season with salt and pepper. Place salmon on prepared baking sheet, skin-side up. Transfer baking sheet to oven and roast until a metal skewer can be easily inserted into fish and, when left in for 5 seconds, feels just warm when touched to your lip, 6 to 8 minutes. Remove fish from skillet and serve immediately.