Name: Salmon Mousse with Cheese
Yield: Serves 4
Ingredients: 1 teaspoon dry sherry; 1¼ cups cream; 2 gherkins, finely chopped; salt and pepper; 6 ounces cream cheese (about ⅔ cup); ½ cup sour cream; juice of 1 lemon; 1 shallot, finely chopped (if unavailable, use 1 tablespoon chopped mild onion); 1 pound cooked salmon; 2 ounces baby fava beans or petite peas (about ½ cup); 1 tablespoon summer savory or flat-leaf parsley, chopped; 1 envelope of gelatin

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is a very good way of using up cooked salmon that is lying about, and it makes a splendid appetizer or buffet dish. I usually make my salmon mousse with blue cheese but you already have that recipe from Full Throttle, so this is another good one.

Ingredients

6 ounces cream cheese (about ⅔ cup)
½ cup sour cream</

Starter

Method

Mix the cream cheese and the sour cream together and put the mixture in a large bowl. Flake the salmon and stir it in with the cheese and cream and the shallot. If the peas or beans are large, cut them into pieces. Dissolve the gelatin according to the instructions and mix in well. Add the remaining ingredients. Put into a wetted mold or molds and refrigerate for at least 2 hours. Serve with to

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Ingredients

Method

Part of