Salmon Mousse With Salmon Roe And Crudites 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:

• For the salmon:
• Preheat the oven to 400 degrees F.
• Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
• For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.

Steps:

• Line the bottom of an oiled 5-cup charlotte mold or soufflé dish with a round of wax paper, oil the paper, and press the coriander leaves face down onto the paper decoratively. in a small bowl combine the cold water and the lemon juice, sprinkle the gelatin over the mixture, and let it soften for 2 minutes. Add the boiling water and stir the mixture until the gelatin is dissolved. In a food processor blend together the smoked salmon, the canned salmon, the sour cream, and the Tabasco until the mixture is smooth, add the gelatin mixture, the scallion, and salt and pepper to taste, and blend the mixture until it is combined well. In a large bowl beat the heavy cream until it holds soft peaks, add it to the salmon mixture, and pulse the motor until the mousse is just combined. Pour the mousse into the prepared mold and chill it, covered, for at least 8 hours or overnight.
• Dip the mold into a large pan of hot water for 2 seconds and run a thin knife around the edge. Invert a platter over the mold and invert the mousse onto the platter. (If the coriander leaves stick to the wax paper, replace them on top of the mousse.) Spoon the salmon roe around the edges of the mousse, garnish the platter with the celery leaves, and serve the mousse with the crudités.

Steps:

• Mix lox, cream cheese and chopped dill weed.
• Place lox mixture in decorating bag fitted with large star tip; pipe heaping teaspoonful onto each cucumber and carrot slice or cracker. (Or spoon on cream cheese mixture.) Garnish each with dill weed sprig.