SALMON MOUSSE

Cilantro leaves if desired

2 tablespoons cold water plus 1/3 cup boiling water

1 tablespoon fresh lemon juice

1 envelope of unflavored gelatin (1 tablespoon)

½ pound thinly sliced smoked salmon

1 – 7-1/4 can salmon, drained and any skin discarded

1-1/2 cups sour cream

¼ teaspoon Tabasco or to taste

¼ cup finely chopped scallion

1 cup heavy cream

¼ cup salmon roe

Celery leaves for garnish

 

Assorted crudités such as cucumber slices, celery, and blanched snow peas.

 

1. Oil the mold lightly or soufflé dish.  Line with parchment paper spray paper with Pam.  Press cilantro leaves against parchment.
2. In a small bowl combine cold water and lemon juice, sprinkle the gelatin over mixture and allow to soften for 2 minutes.  Add boiling water and stir the mixture until gelatin is totally dissolved.
3. In a food processor, blend together smoked salmon, canned salmon, sour cream and Tabasco until mixture is smooth, add gelatin mixture, scallions, and salt and pepper to taste, and blend until mixture is well mixed.
4. In bowl of electric mixer, fitted with whisk attachment, beat heavy cream until it hold soft peaks, add it to salmon mixture and fold until mixture is just combined.
5. Pour mousse into prepared mold and chill it, covered, for at least 8 hours or overnight.
6. Dip mild into large pan of hot water for 2 seconds and run a thin knife around edge.
7. Invert a platter over the mold and invert mousse onto platter.  If leaves stick to paper, remove and place them on top of mousse.
8. Spoon roe around edges of mousse, garnish with celery leaves and serve with crudités.