SALMON MOUSSE WITH DILL
Dit was my 2021 Kersfees voorgereg. Jy kan dit ook in ramekins vorm, maar ek het myne in klein wit koppies bedien met ‘n snytjie geroosterde Franse brood. Heerlik!
- 1 envelope unflavoured gelatin
- ½ cup water or clam juice
- 2 tablespoons fresh dill, minced
- 2 tablespoons yellow onion, grated
- ¼ each of red and yellow pepper, very finely chopped
- 2 tablespoons green onion, very finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- dash of Tabasco sauce
- ¾ cup plain yoghurt
- ½ cup sour cream
- ½ cup celery, finely chopped
- 2 x 220 g (7¾ oz) cans sockeye salmon
In a small saucepan, sprinkle gelatin over cold water or clam juice; let stand until softened, about 5 minutes.
Warm over medium heat until gelatin is dissolved. Let cool to room temperature.
Stir in dill, onion, peppers, green onion, lemon juice, salt, Tabasco sauce, sour cream and celery.
Refrigerate until mixture begins to set.
Remove the skin from the salmon, but not the bones. They’re an excellent source of calcium.
Mash the salmon with a fork or process in a food processor. Mix into gelatin mixture.
Spoon into a 4-cup fish mold or 4 individual ramekins.
Cover and refrigerate until firm, about 3 hours.
To serve, unmold and serve with crackers, toast points or fresh vegetables.
Recipe and photo: Lorraine Weitz Brand