Salmon Mousse

[Sunbubbles]

OMG! I need some help! My mom wants me to make fish molds full off salmon mousse for her wedding as part of the apps.

Does anybody know a good salmon mousse/pate recipe. Preferably one that will be able to hold its shaped once taken out of the mold.! GGggRR! Im already doing the cake, so Im trying to focus on that right now!
( all my cake bakers know what Im talking about)
I was thinking maybe I could add some cream cheese, and make it a kind of thick Pate like consistency. Somebody help me please!

 

[ChefJune]

This one is KISS easy.

The amounts on the left are for 1 quart, on the right for 1 gallon

Salmon Mousse
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.

 

[Sunbubbles]

ooooo!! Thanks! This sounds yummy! Im gonna give it a test run!