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Salmon Mousse: Sieve Method
6
servings- Difficulty
Easy
Published 1966
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 ¼ cup ½
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
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