salmon mousse

Salmon Mousse is addicting... Wouldn't recommend it if you're giving up snacking for the New Year but if that's not something you're worried about there should be NOTHING stopping you from enjoying this dish.  If you like your salmon mousse to have the "salmon" color to it, add a bit of orange dye - I opted against that though.

Happy 2011 'faithful followers' (wise words provided by Emma Sexton)!

SALMON MOUSSE

1 envelope unflavored gelatin

1/4 cup cold water

1/2 cup boiling water

1/2 cup Hellmann's mayonnaise

1 tablespoon lemon juice

1 tablespoon finely grated onion

dash of Tabasco

1/4 teaspoon sweet paprika

1 scant teaspoon salt

2 tablespoons finely chopped dill (or scant 1 tablespoon dried dill)

2 cups finely flaked poached fresh salmon, skin and bones removed

1 cup heavy cream

1.  Soften the gelatin in cold water in large mixing bowl.  Stir in the boiling water and which the mixture slowly until gelatin dissolves.  Cool to room temperature.

2.  Whisk in mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill.  Stir to blend completely and refrigerate for about 20 minutes or until the mixture begins to thicken slightly.

3.  Fold in the flaked salmon.  In a separate bowl, whip the cream* until thickened to peaks form and fluffy. Fold gently into the salmon mixture.

4.  Transfer the mixture to a 6-8 cup mold.  Cover and chill for at least 4 hours (or overnight).

5.  Serve with toasts or crackers.  Can also be served as a first course, garnished with salad greens such as spring mix, arugula or watercress.

*If you prefer your mousse to be a more 'orange' color, add a few drops of red and yellow food coloring to the cream before whipping it.  This won't diminish the flavor.