Name: Salmon Mousse With Red Caviar
Ingredients: 2 cans (1 lb size) red salmon; ½ cup apple cider vinegar; ½ cup dairy sour cream; 2 tbsp prepared horseradish; 2 envelopes unflavored gelatin; ½ cup lemon juice; 1 tsp seasoned salt; 1 tsp salt; 1 tbsp prepared mustard; 1 cup heavy cream, whipped; 1 jar red caviar, chilled

AuthorRetroRuth

Rating

From Ladies Home Journal, 1985

2 cans (1 lb size) red salmon

½ cup apple cider vinegar

½ cup dairy sour cream

2 tbsp prepared horseradish

2 envelopes unflavored gelatin

½ cup lemon juice

1 tsp seasoned salt

1 tsp salt

1 tbsp prepared mustard

1 cup heavy cream, whipped

1 jar red caviar, chilled4 oz.

Drain salmon; remove any bones and skin. Turn salmon into a large bowl; break into small pieces with a fork.

In electric blender at high speed, blend salmon with vinegar, a little at a time, to make a puree, (Or beat, at high speed, in an electric mixer until as smooth as possible.) Tum into a large bowl; fold in sour cream and horseradish.

In measuring cup, sprinkle gelatine over lemon juice: let stand 5 minutes. Set in pan of boiling water; stir to dissolve the gelatine. Gradually stir into salmon mixture, along with salts and mustard.

Fold in whipped cream. Turn into a 1 ½ quart mold. Refrigerate, covered, until firm - at least 4 hours.

To serve: Run a small spatula carefully around the edge of mold; invert over a platter. Place a hot, damp 1 cloth over mold; shake to release. I Serve the mousse with red caviar spooned over it.
Makes 20 servings

CategoryAppetizers and Snacks, GelatinCooking MethodBlend, No-CookTags#applecidervinegar, #caviar, #gelatin, #heavycream, #horseradish, #lemon, #mustard, #redcaviar, #salmon, #sourcream, #unflavoredgelatin

Ingredients