Salmon Mousse on Cucumbers
SALMON MOUSSE ON CUCUMBERS
Makes 3 cups
1/4 c fresh lemon juice
2 1/4 t(1 envelope) unflavored gelatin
1/4 c mayonnaise
1/4 c sour cream
1 lb fresh red salmon, cooked, skin & bones removed or
15 oz can red salmon, drained, skin & bones removed
1/4 c fresh dill, chopped
1 shallot, minced
2 T capers, drained & chopped
1 t sweet paprika
white pepper & Kosher salt to taste
3/4 c heavy cream
Heat lemon juice in saucepan. Stir in gelatin, remove from heat & let stand 5 minutes. Cool. Stir in mayonnaise & sour cream & set aside.
In food processor, combine remaining ingredients except cream until barely mixed. Add gelatin and pulse once. Chill. Beat cream into stiff peaks. Gently fold salmon mixture into cream. Pour into lightly oiled seafood mold or stainless steel bowl. Chill 2-3 hours before unmolding. Serve with crackers or pipe onto cucumber slices. Serve with DeLoach Pinot Noir.