Shrimp-Smoked Salmon Mousse

By • July 12, 2009 0 Comments

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Shrimp-Smoked Salmon Mousse


Author Notes: 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

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Serves about 3 cups

  • 1 packet unflavored gelatine
  • 1 cup plain non-fat yogurt
  • 1/2 cup mayonnaise
  • 1/4 pound smoked salmon scraps
  • 1/4 cup red onion, coursely chopped
  • 3/4 cup cooked shrimp, coursely chopped
  • 1/2 teaspoon lemon juice
  • 1 egg white
  • 1 teaspoon dried dill weed
  1. Soften gelatine In a medium size bowl containing 1/4 cup cold water.
  2. Add 1/2 cup hot water. Stir until gelatine is dissolved. Then stir in the yogurt and mayonnaise.
  3. Refrigerate until slightly gelled.
  4. 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.
  5. When yogurt mixture is jiggly, remove from fridge and whip it with an electric hand mixer.
  6. Whip egg white separately until stiff.
  7. Mix/fold all ingredients and pour into an oiled 3-cup fish-shaped mold, or individual molds.
  8. Chill until set.
  9. Unmold onto a serving dish, garnish with fresh dill, and serve with toasted baguette slices or crackers.

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