It’s not the most popular or usual entries, but once you try it, you’ll be a fan. See how to make salmon mousse.
For the most special dinners, we always end up wanting to do a little more on the menu. The two recipes Salmon mousse that we share in this article are a perfect way to create a different, tasty and easy to make starter.
In addition, you can also take advantage of the properties of salmon that are so good for your health, mainly due to omega-3, a component present in some fish. Among its advantages are the prevention of the formation of fatty plaques, which can clog the arteries and consequently generate serious problems at the cardiovascular level.
Setup time:01:15 am
- 1 skinless salmon loin
- 2 cups homemade mayonnaise
- 1/2 cup fresh cream
- 1 c. mustard soup
- 1 c. ketchup soup
- 1 c. Worcestershire sauce soup
- 1 c. salt tea
- 1 packet of colorless, unflavored gelatin powder
- 1/2 cup of hot water
- 1 c. lemon juice soup
- 1 onion grated
- Place a pan of water over medium heat to heat.
- Before the water starts to boil, lower the heat and add the salmon.
- Let it cook for about 5 to 10 minutes or until the meat is cooked but tender.
- With a slotted spoon, remove the fish from the water.
- Reserve the fish.
- In a bowl, put the hot water and add the gelatin.
- Mix with a spoon until the gelatin completely dissolves.
- Put all the ingredients, except the gelatin, in the blender and beat for 1 minute or until you get a homogeneous cream.
- Then add the dissolved gelatin and beat for a few more seconds.
- Remove the cream from the blender and transfer to a pudding mold.
- Place in the fridge for at least 6 hours, or until the mousse is firm.
- To unmold, gently run a round-tipped knife along the side of the form.
- Then place a plate on top of the mold and quickly turn it over.
- Serve with toast to accompany.
Salmon and sun-dried tomato mousse
Setup time:2:20 am
- 250gr of sun-dried tomato
- 150gr of smoked salmon
- 200ml of cream
- 300gr of cream cheese
- Juice of 1/2 lemon
- 1 handful of basil leaves
- 1 c. chopped fresh dill soup
- 4 sheets of gelatin
- salt qb
- pepper to taste
- Put 4 sheets of gelatine to soak in cold water.
- In the food processor, crush 250gr of sun-dried tomatoes.
- Add 150gr of smoked salmon, juice of 1/2 lemon and 1 handful of basil leaves. Grind until you get a paste.
- Add 200ml of cream, 300gr of cream cheese and 1 tablespoon of chopped fresh dill and season with pepper.
- Add the gelatine previously drained and melted in hot water. Shred again.
- Pour the mixture into an English cake pan lined with transparent film.
- Refrigerate for 2 hours.
- Accompany with toast.
Article originally published in September 2021. Updated in September 2022.