Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
All In The Blender Salmon Mousse
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- #82230
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
1 envelope unflavored gelatin
2 tablespoons lemon juice
1 small onion, sliced
1/2 cup boiling water
1/2 cup mayonnaise
1/2 teaspoon paprika
1 teaspoon dried dill
1 can (1 lb size) pink salmon, drained
1 cup heavy cream
parsley, for garnish
directions
Place first 4 ingredients in blender and blend at high speed until onion is pureed. Add next 4 ingredients and blend again.
Add cream, 1/3 at a time, and blend until very smooth. Pour into 1 quart mold and chill overnight.
To unmold, dip bottom and sides of mold into warm water and invert onto a serving plate.
Decorate mousse with parsley.
added by
star1984
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 2, 2016
THIS IS REALLY DELICIOUS! Small onion equals a half cup (for equivalent measure). Otherwise, followed all measurements as indicated---with addition of 2 teaspoons dry white sherry. Made this a couple of times before today and am ready to make it again. Spread it on crackers (or a cracker topped with cucumber slice, then spread on top}. Also I simply spread this on tender, soft bread---and it's so delicious. I can imagine this dolloped on some pasta, yum! MAKE THIS IF YOU ENJOY SALMON!
February 24, 2016
This recipe was originally published in the July 1977 issue of Bon Appetit magazine. The above receipe is only slightly modified from the original. That being said, it is delicious and always receives rave reviews.
January 31, 2014
This is a great recipe, almost identical to the one in Craig Claiborne's Menus for Entertaining cookbook. I add water to the juice from the can of salmon to make my half cup of water to boil. Makes it just that much more salmon-y.