SALMON MOUSSE (for twelve)
1 envelope unflavored gelatin
¼ cup cold water
½ cup boiling water
½ cup mayonnaise, preferably Hellmann’s
1 tablespoon fresh lemon juice
1 tablespoon finely grated onion
dash of Tabasco
¼ teaspoon sweet paprika
1 teaspoon salt
2 tablespoons finely chopped fresh dill
2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed
1 cup heavy cream
watercress, for garnish
toast, pumpernickel or crackers, for serving
1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.
2. Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate until mixture begins to thicken slightly, about 20 minutes.
3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6 to 8 cups bowl or decorative mold. Cover and refrigerate for at least 4 hours.
5. Garnish with watercress and serve with toasts, pumpernickel or crackers.
NOTE: If you prefer, the mousse can be turned onto a plate for serving.