Pressed Smoked Salmon Mousse Appetizer Recipes

Steps:

• Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

Steps:

• Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
• In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.

Steps:

• Place the first nine ingredients in a food processor; cover and process until smooth. Chill until serving. Sprinkle with chives; serve with vegetables.

Steps:

• Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
• Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill.
• Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
• Remove the skin and cartilage from the salmon and flake.
• Fold in the finely flaked salmon.
• In a separate bowl, whip the cream until it is thickened to peaks and fluffy.
• Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowl or decorative mold.
• Cover and chill for at least 4 hours.
• Serve with cracked pepper water crackers, or plain water crackers.

Steps:

• Place the first 6 ingredients in a food processor; cover and process until smooth. Pipe or spoon about 1 tablespoon filling onto each endive leaf. Garnish with watercress and pimientos if desired.