Monday, 11 July 2011

Salmon Mousse

Book description: Ideal for meatless meals and hot-weather dining, this hearty main-dish salad is a compliment-getter.

First up, the book lied. I didn’t get any compliments on this.

Secondly, there’s something about food being molded back into the shape of when it was alive that disturbs me.

Thirdly, I ran out of capers and had to use a raisin for the eye.

But all of that aside, I have to say this vintage caker salmon mousse was pretty tasty. Funny how whipped cream makes everything taste better: salmon, pasta sauces, toilet paper…The list is endless.

1 envelope Knox Unflavoured Gelatin
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dry mustard
¼ cup water
¼ cup vinegar
2 cups flaked canned salmon
1 tablespoons capers
½ cup heavy cream, whipped

Mix gelatin, sugar, salt and dry mustard thoroughly in a saucepan. Add water and vinegar. Place over low heat, stirring constantly until gelatin is dissolved. Remove from heat and chill mixture to unbeaten egg white consistency. Fold in salmon, celery and capers. Fold in whipped cream. Turn into a 3-cup mold or individual molds and chill until firm. Unmold by dipping mold in warm water to depth of gelatin. Loosen around the edge with tip of a paring knife. Place serving dish on top of mold; turn upside down. Shake, holding dish tightly to mold. Garnish.

It looks so sad here. 











Source: Knox On-Camera Recipes: A completely new guide to Gel-Cookery

2 comments:

  1. Oh god, this looks disgusting yet beautifully presented! So artful. I just can't believe that this tastes good. Cream and salmon!? I thought that was illegal!

    ReplyDelete
  2. Cream and salmon are only illegal when Jenny Craig is the sheriff in town.

    ReplyDelete