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Creamy Salmon Mousse Recipe.
Salmon is very healthy due to the it's high protein, high Omega-3 fatty acids, and high vitamin D content. Salmon flesh is usually orange to red, but could be white fleshed wild salmon. The natural colour of wild salmon is coming from eating krill and other tiny shellfish. They change the color and a meat quality when entering freshwater.
Cooked Salmon, dry heat, 1/2 fillet (5.4 oz/153g) provide 280 Calories, 39g of Protein, 0.0g of Carbohydrate, 12.5g of Total Fat, 0.0g of Fiber, 967mg of Potassium, 72mcg of Selenium, 15.5mg of Niacin and 57mg of Magnesium, 3.394 grams of omega-3 fatty acids, derived from Eicosapentaenoic Acid (0.629g), Docosahexaenoic Acid (2.186g), Alpha Lipoic Acid (0.578g).
Salmon Mousse Recipe - Recipe using salmon, lemon juice, mayonnaise, and heavy cream. Preparation time: 20 minutes. Delicate and light, perfect onto a table buffet, this salmon mousse is also ideal to serve on a hot summer day.
Ingredients:
- 1 can Pink Salmon or Sockeye Salmon, (16-oz / 440 mL), undrained
- 1 tbsp (15 mL) pack unflavored gelatine
- 2 tbsp (30 mL) freshly squeezed lemon juice
- Rind of half a lemon
- 2 French shallots or 4 green onions
- 1/2 cup (125 mL) boiling water, white wine or sake
- 1/2 cup (125 mL) mayonnaise
- 1 tsp (5 mL) tarragon or 1 tbsp (15 mL) dill, freshly minced
- 1 cup (250 mL) heavy cream (35%)
- Salt and pepper to taste
- Stuffed hard-boiled eggs (optional)
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Serves/Makes: 2
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How to cook Creamy Salmon Mousse:
- Transfer gelatine, lemon juice, lemon rind, shallots or green onions and boiling water, white wine or sake into a food processor or a blender.
- Mix together all ingredients, at high speed, until shallots or green onions are minced.
- Add mayonnaise, tarragon or dill and undrained salmon (if using canned salmon).
- Cover food processor or blender mix for 1 minute, at high speed.
- Whip cream fold whipped cream into salmon mixture, one third at a time, running food processor or blender for 20 seconds after each addition.
- Season to taste with salt and pepper.
- Rince a 4-cup (1-L) mold under cold running water pour in mousse, cover and refrigerate mold for 12 to 14 hours.
- To unmold, dip mold into warm water for 2 seconds turn mold over, onto a serving plate.
- If desired, garnish mousse all around with stuffed eggs.
Notes:
The Creamy Salmon Mousse is a very affordable dish. Delicious, healthy, simple, and easy recipe, just 20 minutes to prepare.
This recipe for Creamy Salmon Mousse serves/makes: 2
Main Ingredient: Pink Salmon or Sockeye Salmon
Preparation Method: Marinated/Uncooked
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