Salmon Mousse: Sieve Method

Name: Salmon Mousse: Sieve Method
Yield: 6 servings
Cuisine: United States
Ingredients: 1 envelope unflavored gelatin; ¼ cup cold water or the liquid from canned salmon; 1 cup heavy cream, whipped; 1 teaspoon lemon juice; 1 tablespoon grated fresh horseradish; 1 can (1 pound) salmon; ½ cup boiling water

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Salmon Mousse is an elegant first-course or light luncheon dish. Here are two methods for making such a dish. One uses a sieve or food mill, the other an electric blender.

Ingredients

1 envelope unflavored gelatin
¼ cup cold water or the liquid from canned salmon
½

Americas
United States
Starter
Lunch
Pescatarian
New York

Method

Soften the gelatin in the cold water. Add the boiling water and stir until gelatin is completely dissolved.
Flake the salmon into a mixing bowl. Add horseradish and lemon juice. Gradually beat in the gelatin. Press through a fine sieve or food mill.
Fold the whipped cream into the mixture. Pour into a four-cup timbale mold and chill