Post by marlaoh on Nov 7, 2002 7:04:52 GMT -6
Smoked Salmon Mousse
Presented by Marguerite Henderson
"This is the perfect appetizer for Thanksgiving Dinner!"
Ingredients:
1 pkg. gelatin
3 T. cold water
3/4 cup sour cream
3/4 cup mayonnaise
4 oz. smoked salmon, finely chopped
1 T. prepared horseradish
1 T. chopped onion
1 T. chopped fresh dill or 1 tsp. dried dill
Garnish
Ingredients:
1 cucumber, thinly sliced
sprigs of fresh dill
1 lemon, thinly sliced
Method:
Soften gelatin in cold water in small saucepan. Heat on low and stir until dissolved. Add sour cream and mayonnaise. Stir well. Remove from heat and stir in the chopped salmon, horseradish, onion, and dill. Whisk well to combine. Pour into a sprayed 2 cup mold. Refrigerate until well chilled, covered with plastic wrap. (Can be made a day ahead). Unmold onto serving platter and garnish with slice cucumbers, fresh dill sprigs and lemon wedges. Serve with slice baguettes or crackers. Makes 2 cups.
Presented by Marguerite Henderson
"This is the perfect appetizer for Thanksgiving Dinner!"
Ingredients:
1 pkg. gelatin
3 T. cold water
3/4 cup sour cream
3/4 cup mayonnaise
4 oz. smoked salmon, finely chopped
1 T. prepared horseradish
1 T. chopped onion
1 T. chopped fresh dill or 1 tsp. dried dill
Garnish
Ingredients:
1 cucumber, thinly sliced
sprigs of fresh dill
1 lemon, thinly sliced
Method:
Soften gelatin in cold water in small saucepan. Heat on low and stir until dissolved. Add sour cream and mayonnaise. Stir well. Remove from heat and stir in the chopped salmon, horseradish, onion, and dill. Whisk well to combine. Pour into a sprayed 2 cup mold. Refrigerate until well chilled, covered with plastic wrap. (Can be made a day ahead). Unmold onto serving platter and garnish with slice cucumbers, fresh dill sprigs and lemon wedges. Serve with slice baguettes or crackers. Makes 2 cups.