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Poached Salmon Mousse with Dill Sauce Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Poached Salmon Mousse with Dill Sauce Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Ingredients

  • lemon, sliced
  • 2 teaspoons salt, divided
  • 1/2 teaspoon paprika
  • 2 drops paula deen hot sauce
  • 1 tablespoon grated onion
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh lemon juice, divided
  • 1/2 cup mayonnaise
  • 1/4 cup cold water and 1/4 cup boiling water, for gelatin
  • 1 envelope unflavored gelatin
  • 2 cup flaked and small diced poached salmon
  • 2 tablespoon capers, drained
  • 1 cup whipped cream
  • 1 bunch parsley, washed and dried
  • 1 English cucumber, peeled, grated, and drained for 1 hour
  • 1 cup sour cream
  • 1 small clove garlic, minced
  • 2/3 cup fresh dill, finely chopped

Preparation

Grease a 6-cup fish mold with butter or mayonnaise.

Soften the gelatin in 1/4 cup cold water. Add 1/2 cup boiling water and stir well, until the gelatin has dissolved. Add the mayonnaise, 1 tablespoon lemon juice, lime juice, onion, hot sauce, paprika, and 1 teaspoon salt and mix well. Fold in the salmon and capers. Add the whipped cream and continue folding until everything is well combined. Pour the mixture into the prepared mold. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight.

To make the dill sauce, combine cucumber, sour cream, mayonaise, 1 tablespoon lemon juice, garlic, teaspoon salt and dill in a medium bowl. Cover with plastic wrap and chill for at least 1 hour.

When ready to serve, un-mold the mousse onto a large plate. Take the lemon slices and create a tail on the back of the fish. Surround the mousse with parsley.

Serve the dill sauce in a glass bowl next to the salmon mousse.

Recipe courtesy Paula Deen

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Preparation

Grease a 6-cup fish mold with butter or mayonnaise.

Soften the gelatin in 1/4 cup cold water. Add 1/2 cup boiling water and stir well, until the gelatin has dissolved. Add the mayonnaise, 1 tablespoon lemon juice, lime juice, onion, hot sauce, paprika, and 1 teaspoon salt and mix well. Fold in the salmon and capers. Add the whipped cream and continue folding until everything is well combined. Pour the mixture into the prepared mold. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight.

To make the dill sauce, combine cucumber, sour cream, mayonaise, 1 tablespoon lemon juice, garlic, teaspoon salt and dill in a medium bowl. Cover with plastic wrap and chill for at least 1 hour.

When ready to serve, un-mold the mousse onto a large plate. Take the lemon slices and create a tail on the back of the fish. Surround the mousse with parsley.

Serve the dill sauce in a glass bowl next to the salmon mousse.

Recipe courtesy Paula Deen

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product