Shrimp-Smoked Salmon Mousse
October 4, 2022
- Serves about 3 cups
I invented this so long ago - at least I THINK I invented it! - that I don't remember why or how, but I've made it very often and it always seems to go over well. It is actually as LITE as it tastes, which helps with the guilt problem. It does NOT freeze but it does keep for a day or two in the fridge. It can be made per this recipe or in small molds and served on lettuce as appetizers, with an improvised yogurt/grated onion & lemon rind/dill sauce. —dihawes
What You'll Need
plain non-fat yogurt
smoked salmon scraps
red onion, coursely chopped
cooked shrimp, coursely chopped
dried dill weed
- Soften gelatine In a medium size bowl containing 1/4 cup cold water.
- Add 1/2 cup hot water. Stir until gelatine is dissolved. Then stir in the yogurt and mayonnaise.
- Refrigerate until slightly gelled.
- Meanwhile, in food processor, chop onions and smoked salmon until fine. Then add shrimp and chop briefly, but do not puree. (The shrimp should be lumpy) Stir in lemon juice and dill.
- When yogurt mixture is jiggly, remove from fridge and whip it with an electric hand mixer.
- Whip egg white separately until stiff.
- Mix/fold all ingredients and pour into an oiled 3-cup fish-shaped mold, or individual molds.
- Chill until set.
- Unmold onto a serving dish, garnish with fresh dill, and serve with toasted baguette slices or crackers.
See what other Food52ers are saying.