Recipes : Smoked or Poached Salmon Mousse with Dill Sauce : Food Network

Welcome | Login | Register

Welcome | Log Out

My Recipe Box Newsletters

Food Network

Recipes

Topics

COOKING

• Baking
• Cooking Guides
• Cooking Demos
• Cooking For Kids
• Culinary Q&A
• Encyclopedia
• Holiday Baking
• International Cooking
• Recipe Collections
• Recipes of the Day

Find a TV Show

Today's TV Schedule

Find an Episode

Episode Topic

Or was shown during

Sponsor
Recommendations

Smoked or Poached Salmon Mousse with Dill Sauce

Recipe courtesy Paula Deen
Show:	Paula's Home Cooking
Episode:	Neighborhood Cocktail Party

Butter or mayonnaise, for greasing mold
1 envelope unflavored gelatin
1/4 cup cold water and 1/2 cup boiling water, for gelatin
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon grated onion
2 drops hot sauce
1/2 teaspoon paprika
1 teaspoon salt
2 cups poached or smoked salmon, flaked into small pieces
2 tablespoons capers drained
1 cup whipped cream
Lemon slices
1 bunch parsley, washed and dried

Special equipment: fish mold

Dill Sauce:
1 English cucumber, peeled, grated, and drained for 1 hour
1 cup sour cream
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 small clove garlic, minced
1 teaspoon salt
2/3 cup fresh dill, finely chopped

Grease a 6-cup fish mold with butter or mayonnaise. Soften the gelatin in 1/4 cup cold water. Add 1/2 cup boiling water and stir well, until the gelatin has dissolved. Add the mayonnaise, lemon juice, lime juice, onion, hot sauce, paprika, and salt and mix well. Fold in the salmon and capers. Add the whipped cream and contine folding until everything is well combined. Pour the mixture into the prepared mold. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight.

To make the dill sauce, combine all the ingredients in a medium bowl. Cover with plastic wrap and chill for at least 1 hour.

When ready to serve, unmold the mousse onto a large plate. Take the lemon slices and create a "tail" on the back of the fish. Surround the mousse with parsley. Serve the dill sauce in a glass bowl next to the salmon mousse.

Other Recipes from this Episode

Fresh Asparagus and Curry Dip

Hot Spinach-Artichoke Dip

Bacon Crisp

Date-Nut Sticks