Poached Salmon Mousse with Dill Sauce

Name: Poached Salmon Mousse with Dill Sauce
Prep time: 8 h 20 min
Cook time: 8 h 20 min
Total time: 8 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Butter or mayonnaise, for greasing mold; 2 Tbsps capers, drained; 1 English cucumber, peeled, grated, and drained for 1 hour; 158 milliliters fresh dill, finely chopped; 1 small clove garlic, minced; 1 envelope unflavored gelatin; 2 drops hot sauce; 1 slice Lemon; 1 Tbsp fresh lemon juice; 1 Tbsp fresh lime juice; 118 milliliters mayonnaise; 237 milliliters mayonnaise; 1 Tbsp grated onion; 1 teaspoons paprika; 1 bunch parsley, washed and dried; 473 milliliters flaked and small diced poached salmon; 1 teaspoon salt; 237 milliliters sour cream; 59 milliliters cold water and 1/2 cup boiling water, for gelatin; 237 milliliters whipped cream

For $2.35 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 599 calories, 12g of protein, and 59g of fat. This recipe serves 6. If you have lime juice, mayonnaise, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 8 hours and 20 minutes. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Special equipment: fish mold

Ingredients you will need

Fish

Grease a 6-cup fish mold with butter or mayonnaise.

Ingredients you will need

Mayonnaise

Butter

Fish

Soften the gelatin in 1/4 cup cold water.

Ingredients you will need

Gelatin

Water

Add 1/2 cup boiling water and stir well, until the gelatin has dissolved.

Ingredients you will need

Gelatin

Water

Add the mayonnaise, lemon juice, lime juice, onion, hot sauce, paprika, and salt and mix well. Fold in the salmon and capers.

Ingredients you will need

Lemon Juice

Lime Juice

Mayonnaise

Hot Sauce

Paprika

Capers

Salmon

Onion

Salt

Add the whipped cream and continue folding until everything is well combined.

Ingredients you will need

Whipped Cream

Pour the mixture into the prepared mold. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

When ready to serve, un-mold the mousse onto a large plate. Take the lemon slices and create a "tail" on the back of the fish. Surround the mousse with parsley.

Ingredients you will need

Parsley

Lemon

Fish

Serve the dill sauce in a glass bowl next to the salmon mousse.

Ingredients you will need

Salmon

Sauce

Dill

Equipment you will use

Bowl

To make the dill sauce, combine all the ingredients in a medium bowl. Cover with plastic wrap and chill for at least 1 hour.

Ingredients you will need

Sauce

Dill

Wrap

Equipment you will use

Plastic Wrap

Bowl

Equipment

Plastic Wrap

Bowl

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.