Salmon Mousse

Pink, Light and Full of Salmon Flavor

• Servings: Makes 6 cups.

This recipe is an adaptation of a recipe from the first volume of The Silver Palate Cookbook. The first few times I made it was for major meals, such as serving it as an hors d'oeuvre for Christmas dinner. But I loved its light but rich flavor so much that I now like it just as much as a side or lunch dish, especially in the summer.

While you can make the recipe with canned salmon, it's even better made with a piece of salmon you've poached yourself. Just cook in simmering water for about 6 to 8 minutes until the fish becomes completely opaque, then let it cool completely before using in this mousse recipe. But canned salmon is still an excellent and low cost alternative; 14.5 oz. can of Alaskan salmon -- usually a good value at about $3.00 per can -- should be all you need for this recipe.

If you want a more intense salmon flavor -- and less fat -- only use half the cream, which will change the ratio of flaked fish and whipped cream when you combine everything at the end.

Ingredients

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/2 cup boiling water
• 1/2 cup good mayonnaise, like Hellman's or Hellman's Light
• 3 tablespoons lemon juice
• 1 tablespoon finely grated onion
• 3 dashes of Tabasco or other hot sauce
• 1/4 teaspoon sweet paprika
• 1 teaspoon salt
• 1 tablespoon finely chopped dill
• 2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed
• 1 cup heavy cream

Directions

1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and stir the mixture slowly until gelatin dissolves. Cool to room temperature.
2. Whisk in the mayonnaise, lemon juice, grated onion, hot sauce, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
3. Fold in the finely flaked salmon.
4. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.
5. Transfer the mixture to a 6-to-8 cup bowl or decorative mold. Cover and chill for at least 4 hours.
6. Serve on thin pieces of baguette that have been lightly toasted or crackers, or as a side with a salad of tender greens.

Tip: This mousse can also be served as a first course. Just put a small scoop on a plate alongside a small pile of lightly dressed mesclun or other salad greens.

Tip: The easiest way to grate onion is with a rasper or using the fine holes on a box grater.