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| top results >>> Recipe for Smoked Salmon Mousse |
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1 env unflavored gelatin
1/2 cup cold water
10 oz pkg frozen spinach
8 oz cream cheese
1 cup whipping cream, whipped
1/2 cup sour cream or yogurt
1/4 cup fresh dill
1/2 lb smoked salmon
2 Tbsp lemon juice
1 tsp paprika
1/2 tsp pepper
In a small glass measure, sprinkle gelatin over cold water. Let
stand 5 minutes to soften. Microwave at High for 1 minute or until
dissolved. Using a knife, pierce top of spinach package in several
places; place on plate. Microwave at High for 5 minutes. Cool.
Squeeze out as much moisture as possible.
In processor, blend cream cheese with sour cream until smooth. Add
smoked salmon and dill; process using on-off turns until coarsely
chopped. Add lemon juice, paprika, pepper and dissolved gelatin.
Process for a few seconds until mixed. Add whipped cream; blend in
using on-off turns until mixture is just smooth.
Remove all but 1 cup of mixture from processor and set aside. To
the remaining 1 cup mixture, add spinach and process until smooth.
Divide reserved smoked salmon mixture in 2. Evenly spread reserved
half of smoked salmon mixture in an oiled 6 cup ring mold or small
loaf pan, lined with plastic wrap. Evenly spread with spinach
mixture for the middle layer, then top with remaining smoked salmon
mixture.
Cover and refrigerate until set, about 3 hours to overnight. To
unmold, loosen edges with a knife and dip quickly in hot water and
unmold on to a serving platter. Garnish with lemon slices and dill
sprigs. Serve with crackers and thinly sliced pumpernickel bread.
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