Lindaraxa Salmon Mousse

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 Gourmet Project Smoked Salmon Mousse with Salmon Roe and Crudites

Set aside. In a food processor or blender, add the white wine, canned salmon, cream cheese, lemon juice & zest, salt and pepper. Purée until smooth. Add the gelatin and the fresh dill and pulse until well mixed. Line a mini loaf pan (something close to 5.5 inches x 2.7 inches x 1.5 inches deep) with plastic wrap.

Salmon Mousse

Instructions. Add the cream cheese, smoked salmon, lemon juice, dill, salt, and pepper to your food processor and blend on high until smooth, scraping the sides a few times. 8 ounces cream cheese, 4 ounces smoked salmon, 2 tablespoons lemon juice, 1 teaspoon chopped fresh dill, A pinch of salt and pepper. Either transfer the mousse to a bowl if.

Salmon Mousse Stuffed Phyllo Cups StoneGable

Prep salmon. Break or chop salmon into coarse pieces and place in the bowl of a food processor or blender. Process all ingredients. Cut cream cheese into 1-inch cubes and add to salmon, along with liquid smoke, caper liquid, fish sauce, dill, and lemon juice. Pulse just until ingredients are chopped and well blended.

Cooking My Way Through Paula Deen's Southern Cooking Bible Smoked

Step 2. Peel the cucumber with a potato peeler into long ribbons and place onto a tray or a couple of plates. Step 3. Sprinkle over a little salt and leave for 15 minutes. Wash the cucumber under cold water and leave to dry on some kitchen roll. Place the salmon, dill, lemon juice and zest into a food processor and blend until smooth.

Lindaraxa Salmon Mousse

An easy recipe for canned salmon mousse made with cream cheese. It's as easy as can get - mix quickly using your food processor, then serve with cut-up veggi.

Salmon Mousse Canapes Recipe Taste of Home

Instructions. In a food processor, combine the salmon, cream cheese, whipping cream, lemon juice, dill, and salt. Process until well combined and smooth, scraping down the sides of the processor as needed. Place in a piping bag with an open star tip and pipe a swirl of mousse onto each slice of cucumber.

Scrumpdillyicious Salmon Mousse with Dill

Using a food processor, blend together the salmon, mayo, onion, dill and paprika. Season with salt and pepper to taste. Dissolve the gelatin in the hot water. Mix well and stir in the lemon juice. Add the gelatin mixture and cream to the processor. Blend. Pour mousse in oiled mold and refrigerate at least 8 hours.

Kitchen Simmer Asian Salmon Mousse

1 cup heavy cream. Watercress or fresh dill, crackers, pimentos, for garnish and serving. Directions. 1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature. 2.

Salmon Mousse

Salmon Mousse. 1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature. 2. Whisk in the mayonnaise, lemon juice, grated onions, tabasco, paprika, salt and dill. Stir to blend completely and refrigerate until the mixture begins to.

Salmon Mousse Salmon mousse recipes, Smoked salmon mousse, Smoked salmon

Combine cream cheese base with salmon mousse ingredients. Dissolve gelatin in cold water in a pot over low heat. Add dissolved gelatin to the salmon mixture and mix well. Pour mixture into a mold or serving bowls and refrigerate for 6 hours. Unmold the salmon mousse and serve with desired accompaniments.

Salmon Mousse Recipe

Instructions. Place the salmon, cream cheese, lemon juice, and black pepper in your food processor bowl and process until smooth, about 5 minutes, stopping twice to scrape the sides with a spatula. Transfer the mousse to a pretty serving bowl and serve with cut up veggies.

Smoked Salmon Mousse KeepRecipes Your Universal Recipe Box

Add salt, pepper and cayenne, remove from heat and set aside to cool until lukewarm. Step 2. Skin and bone salmon meat and flake with a fork. Cut remaining butter into chunks. Add salmon and butter to bechamel and mix well, using an electric beater rather than a blender or processor. Step 3.

Smoked Salmon Mousse Recipe Great British Chefs

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.

Smoked Salmon Mousse

Fresh dill. Black Roe (optional) Drain the salmon, place in a food processor, add cheese, paprika and dill. Run on low until you have a smooth paste. Taste and season with salt. Spoon the mousse into the Phyllo cups and top with fresh dill. For a nicer look you can add the mousse to a piping bag with a star tip and swirl in the cup.

Canned Salmon Mousse Recipe Healthy Recipes Blog Healthy food blogs

In a sauce pan, melt the cream cheese over medium-low heat. Reduce heat to low, add the tomato soup or tomato sauce and continue cooking, stirring constantly, until the mixture is smooth and creamy. Add several dashes of Tabasco sauce. Pour the cream cheese and tomato soup mixture into the salmon mixture and mix thoroughly.