Can be served as salad, dip or spread for crackers
1 envelope unflavored gelatin powder
2 tablespoons cold water
2 cans (7 ‘ oz. each) red salmon
1 container (15 oz. size) ricotta cheese
1 jar (7oz. size) roasted red peppers
1 envelope (7 oz.) Italian Dressing mix
Soak gelatin in cold water in a small bowl until soft, then place bowl with gelatin in small pan of simmering water and stir until gelatin is completely dissolved. Set aside.
Drain cans of salmon and remove the bones and skins.
Drain red peppers, pat them dry and chop them coarsely.
Place cheese, process until smooth. Add salmon, gelatin and Italian dressing mix. Process until mixed.
If you are going to serve the mousse as a spread or dip, turn mixture into butter greased serving bowl, cover with plastic wrap and chill overnight (or at least for four hours) until set and firm.
If you are going to serve the mousse as a salad, you will cut it into squares, so turn the salmon mixture into a greased shallow, square pan or a pyrex casserole and place in ref to chill overnight.
To serve as a salad, individually – cut mousse into square serving pieces. Place one piece on a saucer lined with lettuce leaf. Pour a tablespoon of sauce over each serving.
Sauce For Salmon Mousse
1 cup mayonnaise
1 cup sour cream
2 cup chopped parsley sprigs
1 tablespoon capers, crushed
1 clove peeled garlic, minced
2 stems green onions, chopped
Combine all the above ingredients in food processor and process until smooth. Pour into a serving bowl, cover and refrigerate until serving time.
As a dip or spread, serve mousse with crackers in a napkin – lined big bowl or basket.
In the following recipe, the fish steaks are prepared like the famous Beef Steaks with peppercorns, using peppercorns in different colors for a special effect but the taste will be the same even if you use just black peppercorns. If salmon steaks are too expressive, choose another fish. SHARE With Your Friends: