WHAT IS SALMON MOUSSE RECIPE

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Introduction:

This Salmon Mousse recipe is a light and creamy appetizer that is perfect for any gathering or special occasion. It has a delicate texture and a rich flavor that is sure to impress your guests. With just a few simple ingredients, you can whip up this elegant dish in no time. Plus, it can be made ahead of time, making it perfect for entertaining.

Preparation time: 15 minutes | Cooking Time: 0 minutes | Total Time: 2 hours | Serves: 6

Ingredients:

  • 1 lb cooked salmon, flaked
  • 1 cup heavy cream
  • 2 tsp gelatin
  • 1/4 cup cold water
  • 1/4 cup mayonnaise
  • 1/4 cup lemon juice
  • Salt and pepper to taste
  • Chopped chives, for garnish

Instructions:

  1. In a small bowl, sprinkle gelatin over cold water and let it soften.
  2. In a blender, combine flaked salmon, heavy cream, mayonnaise, lemon juice, salt, and pepper. Blend until smooth.
  3. Heat the softened gelatin in the microwave for 30 seconds or until dissolved. Add it to the salmon mixture and blend again.
  4. Pour the mixture into ramekins or a mold and refrigerate for at least 2 hours or until set.
  5. Before serving, garnish with chopped chives and serve with crackers or bread.

Nutrition Information:

Calories: 280 || Protein: 20g || Carbohydrates: 2g || Fat: 22g || Fiber: 0g

What I Love About This Recipe?

  1. The creamy texture of the mousse is absolutely divine.
  2. It’s a great way to use up leftover cooked salmon.
  3. The flavor is perfectly balanced with the tanginess of lemon juice.
  4. It’s versatile and can be served as a starter or a light lunch.
  5. It looks impressive but is actually quite easy to make.

What To Avoid While Making this Recipe?

  1. Avoid over-blending the mixture, as it can make the mousse too dense.
  2. Make sure the gelatin is fully dissolved before adding it to the mixture to prevent any lumps.
  3. Don’t skip the refrigeration step, as it is crucial for setting the mousse.
  4. Adjust the seasoning to taste, as the salt and pepper can vary depending on the salmon used.
  5. Be careful not to overfill the ramekins, as the mousse will expand slightly as it sets.

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