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I love smoked trout! I think it would be good in this recipe. REC: Silver Palate Salmon Mousse


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #12716 at 4:20 pm on Nov 23, 2008

I love this recipe and it looks so nice. I used my copper fish mold to make it. I think smoked trout would be great in this. I think what you had in mind also sounds great. Cyn, I got the cds yesterday, thank you so much. I really appreciate you sending them to me!

* Exported from MasterCook *

Silver Palate Salmon Mousse

Recipe By :Silver Palate
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Silver Palate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup Hellman's mayonnaise
1 tablespoon lemon juice
1 tablespoon finely grated onion
1 dash Tabasco
1/4 teaspoon sweet paprika
1 teaspoon salt
2 tablespoons finely chopped dill
1 pint finely flaked poached fresh salmon or -- skin and bones remov
canned salmon
1 cup heavy cream

Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature. Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or til the mixture begins to thicken slightly. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowlor decorative mold. Cover and chill for at least 4 hours. Serve with water crackers.

NOTES : I have made this with a can of smoked salmon, and it was excellent.
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* Exported from MasterCook *

Southern Smoky Fish Dip

Recipe By :Boston Globe
Serving Size : 10 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cream cheese -- at room temperature
1/2 cup sour cream
1 tablespoon lemon juice
12 ounces skinless hot-smoked fish -- such as salmon,
sturgeon, bluefish or mackerel, cut into
1-inch pieces
Several drops liquid hot sauce -- or to taste

In a food processor fitted with the steel blade, work the cream cheese and sour cream until they are smooth. Add the lemon juice and process again. Add the fish and process until it is thoroughly distributed. The dip should be chunky. Add hot sauce, to taste, then transfer to a bowl, cover and refrigerate. The dip will keep up to 3 weeks.
Makes 4 cups.

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