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Friday, May 22, 2015

Salmon Mousse!

Behold the mold! I don't know what exactly possessed me to wish to possess a copper mold fashioned into the shape of a salmon. Nevertheless, I found an antique copper, tin-lined mold for a reasonable price on e-bay and set to work. The Silver Palate Cookbook, the classic kitchen necessity crafted by Julee Rosso and Sheila Lukins, provided the recipe for a fairly simply prepared salmon mousse. The link may be found here. Otherwise, I plated my magnificent mousse with gentle, slightly salty orbs of salmon rousse roe, mache rosettes for the greenery, and half-moons of Kirby cucumber slices around the periphery of the mold. A slice of a hearty olive stuffed with pimiento served as the onlooking eye!

As the recipe suggests, refrigerate the mousse for at least four hours. If you use a "decorative" mold, as I did, invert it afterward onto your serving plate and let it rest at room temperature, about 15 minutes. When you see it start to ease out of the mold all by itself, carefully lift the mold off and adorn as you will. Do enjoy with toasty bagels as Baby and I did for a late breakfast or perhaps as a starter course for dinner. When serving at a cocktail party, suggest your guests dip in with some kettle crisps!

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