Salmon Mousse

January 10, 2008

So elegant and refined no one will ever suspect you made it in a flash. SAM

2 (1/4-ounce) envelopes unflavored gelatin
1 (15 1/2-ounce) can salmon, drained with juices reserved
1 cup mixed liquid (reserved salmon juices plus water)
2 medium center stalks celery with leaves, cut in 2-inch pieces
1 small sweet onion, quartered
1/2 medium cucumber, scored, seeded, and chopped (3/4 cup)
1/2 cup loosely packed fresh parsley, plus extra for garnish
1 cup whipping cream
3/4 cup mayonnaise
Juice of 2 lemons (6 tablespoons)
2 teaspoons dried dill weed
Freshly ground white pepper to taste

In a small saucepan over very low heat, warm the mixed liquid or microwave for 30 seconds. Remove from the heat and sprinkle the gelatin on top. Let stand until dissolved, about 5 minutes, and stir to blend. In a food processor fitted with the metal blade, combine the celery, onion, cucumber, parsley, cream, mayonnaise, and lemon juice. Pulse until coarsely chopped. Add the salmon, gelatin-liquid mixture, dill weed, and pepper and process until smooth. Pour into a lightly greased 5 1/2 cup mold and chill until firm, 6 hours or overnight. Unmold onto a serving plate and garnish with parsley.
Makes 8 servings.