This one is KISS easy.
The amounts on the left are for 1 quart, on the right for 1 gallon
amounts on the left are for 1 quart, on the right for 1 gallon
12 ounces poached salmon (reserve the liquid)* 3 pounds
½ cup chopped celery 2 cups
1 medium onion, chopped fine 4
1 1/3 cups poaching liquid (extend if necessary with 5 cups
dry French vermouth)
1 cup mayonnaise 1 quart
1 8-ounce package cream cheese, at room temperature 4 packages
2 envelopes unflavored gelatin 8 envelopes
2 tablespoons chopped fresh dill 8 tablespoons
1 juice of lemon 4
dash hot pepper sauce 1 teaspoon
1. Heat poaching liquid and dissolve gelatin in it. Cool.
2. Mix everything else together. [The food processor is a fine place to do the whole thing if you have a large enough one, but you want to be sure the cream cheese is completely incorporated with the salmon, however you do it!] Add the gelatin mixture. Blend well. Pour into a greased mold (or molds).
3. Chill at least 4 to 5 hours.
One quart of mousse equals about 2-1/2 pounds.
· To poach the salmon, put salmon in a saucepan with enough water to cover (several cups). Bring to the simmer. Lower heat and let the water just “shake” for 8 - 10 minutes. Remove salmon from the liquid with a slotted spatula and strain the liquid.
If you have any questions, don't hesitate to PM me.
Wine is the food that completes the meal.