Smoked or Poached Salmon Mousse with Dill Sauce

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Picture of Smoked or Poached Salmon Mousse with Dill Sauce Recipe Photo: Smoked or Poached Salmon Mousse with Dill Sauce Recipe
Rated 4 stars out of 5
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Total Time:
8 hr 20 min
Prep
20 min
Inactive
8 hr 0 min
Yield:
about 6 cups
Level:
Intermediate
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Ingredients

  • 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

Directions

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.

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Newest Ratings and Reviews

Read all 12 reviews

  • on May 13, 2013

    Flag

    Excellent. I used to have Salmon Mousse often at the house of some Persian friends, and have never been able to match the recipe. This is so good. It'll be a staple all summer, for sure! Oh - and the Dill Sauce is to DIE FOR!!!!

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  • on February 06, 2013

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    I've made this many many times. It's amazing!! Dill sauce is very good as well but most times I just dig in with some Club crackers and a butter knife. This stuff is not safe around me!! It won't last long at all. LOL

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  • on April 24, 2011

    Flag

    This is a fantastic recipe! I poached the salmon in white wine - it took a little over 1 lb. of salmon to make two cups of flaked salmon. I used 1/2 cucumber in the dip.

    people found this review Helpful.
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