Ingredients
- 8 ounces thinly sliced smoked salmon
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 teaspoon hot pepper sauce
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 teaspoon unflavored gelatin
- 1/2 cup minced scallions
- 1 large ripe avocado, peeled, pitted, and cut into thin slices
- 1(5-ounce) jar salmon roe
- Toasted croutons or crackers, for dipping
Directions
Line a 4-cup round mold with plastic wrap. Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold. Chop the remaining salmon into 1/2-inch pieces and set aside. In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined. Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat. Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved. Remove from the heat and stir into the cream cheese mixture. Fold in the chopped smoked salmon and scallions. Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe. Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe. Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse. Cover with the plastic wrap and chill until firm, about 3 hours. To unmold, place the mold in a bowl of warm water for 10 seconds. Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate. Gently shake to release the mold and unwrap completely. Serve with toasted croutons or crackers.
















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By danasacdalan
California
on September 13, 2011
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I absolutely LOVE this recipe. I have made it many times (especially for parties and it always pleasantly surprises everyone. I also like it because it works for non-meat eaters.
By acanderson_2817553
Homer, NY
on June 02, 2005
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This dish was the rave of the party.
By kgetchel_414646
waterbury, CT
on June 15, 2004
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I followed the basic recipe. No avocado or roe. I didn't have green onion, so I used dried chives and leeks that I had. I let them set in the sour cream to soften for a while before I started the recipe. I didnt' have a mold so I used my bundt pan. Everyone liked it. I served with crackers. I would make this again.
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