Albertina's Salmon Mousse
This stunning appetizer will glam up any Baby Shower, Bridal Shower or Bachelorette Party and it's surprisingly easy to make.
INGREDIENTS
1/2 cup cold water
2 tablespoons unflavored gelatin
1 cup boiling water
1 cup mayonnaise
2 tablespoons fresh lemon juice
3 tablespoons green onion, finely chopped
1 teaspoon Tabasco® Sauce
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons capers, rinsed
2 (1-pound) cans red salmon, drained, skinned and boned
1 cup whipping cream
Lettuce
Parsley and cherry tomatoes to garnish.
Rye bread or crackers
DIRECTIONS
Pour gelatin into cold water and let stand 10 minutes. Add boiling water and stir until gelatin is completely dissolved. Cool to room temperature. Stir mayonnaise, lemon juice, green onions, Tabasco®, paprika, salt and capers into gelatin and water mixture. You may need to adjust the lemon juice a bit to taste. Refrigerate until mixture begins to set up.
Place salmon in food processor and pulse until fluffy. Stir salmon into gelatin mixture.
Whip cream until it forms soft peaks. Fold cream into salmon mixture.
Rinse fish mold with cold water and pour salmon mixture into mold. Cover and refrigerate overnight. Turn out onto lettuce-lined platter. Garnish with halved cherry tomatoes and parsley sprigs. Serve with cocktail-sized rye bread slices or crackers.
