418 g Canned pink Alaska salmon 15 g Gelatine 50 g Smoked salmon -- finely chopped 1 1/2 ts Minced fresh root ginger 150 ml Greek strained yogurt 175 g Curd cheese or Quark 2 Egg whites 2 lg Grapefruits 1 tb Walnut oil 2 tb Grapefruit juice Mixed colored salad leaves Avocado for garnish Drain the can of salmon. Heat the juice to almost boiling then sprinkle over the gelatine. Stir gently until completely dissolved. Mash the two types of salmon into a bowl and beat in the yogurt, cheese and 1 teaspoon of the ginger. Stir in the dissolved gelatine and cool until the mixture is just beginning to set. Whisk the egg whites until they form stiff peaks. Fold these into the salmon mixture then pour into a single 900ml / 1 1/2 pint fish mold or two 450ml / 3/4 pint moulds. Put into a refrigerator and leave until completely set. Peel the grapefruits and remove the pith from around each segment. Put the segments into a bowl along with the remaining ginger, walnut oil and grapefruit juice. Mix well and allow to stand for about 1 hour to marinade. Arrange the salad leaves and avocado on serving plates and very carefully turn the mousse out onto them. Just before serving, arrange the marinaded grapefruit segments onto the salad and sprinkle the juices over. Cook's Note: To turn out the mousses more easily, first dip the moulds into hot water to loosen the sides then invert them onto the serving plates. Pick up the plates and very gently shake from side to side. The mousses should drop out. Serves 8-10. Approx. 130 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
How To make Tangy Salmon Mousse's Videos
Recipe: Crunchy endive, salmon and ricotta mousse
The recipe in detail:
For 6 people
TOTAL TIME: 35 min PREP TIME: 35 min COOK TIME: - min
Ingredients :
3 Endives 300 g Smoked salmon 350 g Ricotta 30 cl Whole liquid cream 1 small bunch of dill a few sprigs of chervil 1 tsp. golden sesame seeds Salt Pepper
Step 1 : Cut off the end of the chicory, thin them delicately, rinse them under cool water and dry them on absorbent paper.
Wash and thin the herbs. Finely chop the dill. Cut the salmon into thin strips.
Step 2 : For the ricotta in a large bowl, salt and pepper and add the dill.
Whip the very cold cream into a firm whipped cream and add it to the ricotta, gently lifting the mixture.
Step 3 : Adjust the seasoning if necessary. Dispose of everything in a pocket fitted with a fluted nozzle. Reserve in the fridge.
Arrange a nice quenelle of ricotta mousse on each endive leaf.
Step 4 : Add a slice of salmon and sprinkle with sesame seeds.
Decorate with a sprig of chervil and serve as an aperitif.
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Salmon tartare & mousse by Chef Alex
Chef Alex briefly goes thru the steps of making salmon tartare and salmon mousse
Smoked Salmon Mousse|Smoked Salmon w cream cheese|How to make Smoked Salmon spread by Yummy Mummy
Today we are sharing Smoked Salmon Mousse recipe.
Smoked Salmon Mousse ingredients:
Smoked Salmon 260 grams Soft cheese. 175 grams Double cream 175 grams Lemon Juice 1tbsp Hot chili 1tbsp Paprika powder 1tsp Onion. 1 small Dried Parsley leaves 1 tsp Fresh herbs. Few branches thyme and cilantro
#smokedsalmonmousse#dipping#spread
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