Salmon and Red Pepper Mousse

Recipe Ingredients

1 tablespoon	15ml	Unflavored gelatin
1/4 cup	59ml	Cold water
1/3 cup	78ml	Boiling water
1/3 cup	78ml	Sour cream
1/3 cup	78ml	Mayonnaise
2 cups	474ml	Red peppers - roasted, from jar is (large) fine!
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Onion - chopped (small)
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Cayenne pepper
1/4 teaspoon	1.3ml	Paprika
1 cup	237ml	Heavy cream - 1 3/4
1		Red salmon
1 tablespoon	15ml	Dill - fresh chopped

Recipe Instructions

Sprinkle gelatin over cold water let stand for 2 minutes. Gradually stir in the boiling water and stir until dissolved. Refrigerate for 2 minutes.

Place remaining ingredients except cream and salmon in food processor and blend until smooth. Blend this mixture into the gelatin and chill for about 15 minutes, or until slightly thickened.

Whip cream in a separate chilled bowl. Then fold the cream and salmon into the chilled mixture.

Spray mold and transfer mousse to it, cover with plastic wrap and refrigerate until firm at least 3 hours.

Can be garnished with red pepper strips and dill springs.

Source:
John Hadamuscin

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