Good Bread Good Meat Good God Let's Eat : Salmon Mousse Gelatin Ring

Monday, August 19, 2013

Salmon Mousse Gelatin Ring

Ingredients:

2 tablespoons unsweetened powdered gelatin
1/2 cup cold water (or broth)
1/2 cup hot water (or broth)
1/2 – 1 cup sour cream
1 cup finely chopped celery
2 green onions, finely chopped
2 tablespoons finely chopped fresh dill
2 cups canned salmon, drained
2 tablespoons lemon juice
1 teaspoon hot sauce
Salt to taste

Instructions:

**Note: For a consistency that is smoother and closer to salmon mousse, blend the celery, green onions, dill and salmon in a food processor until very finely chopped and smooth. For a chunkier consistency, just chop the celery, onion and dill by hand and break apart the salmon with a fork.

Pour the cold water into a medium bowl and sprinkle gelatin over the surface. After a minute, when the gelatin is wet and gummy, pour in the hot water and whisk to dissolve the gelatin.

Whisk in the sour cream until smooth then stir in the remaining ingredients. Make sure to add salt to taste.

To shorten the amount of time the gelatin will take to become firm in the refrigerator, place the bowl inside a larger bowl filled with ice and water. Stir occasionally, letting the salmon mixture thicken for 20 minutes or so.

Pour into a lightly oiled 6-cup ring mold, several smaller molds, or a loaf pan lined with plastic wrap.

Cover and let chill in the refrigerator until firm, at least 4 hours. Gently shake it out of the loaf pan or ring mold before serving. Serve alone or with salad greens.