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| Elaine Oksner and Hap Erstein |
While not an Armenian recipe, I thought it fitting to post Elaine’s salmon mousse because it contains yogurt, one of our favorite ingredients - and - it was delicious, as well as attractive.
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| Salmon Mousse |
1 - 15 oz. can of salmon, drained (save the liquid!)
1 cup nonfat plain yogurt1 cup fat-free cottage cheese
1/4 cup chopped fresh dill
1 packet unflavored gelatin
black pepper to taste
thin slices of cucumber, optional
1. Pour salmon in a bowl, remove skin and mash it. Reserve liquid from salmon and set aside.
2. Combine yogurt and cheese in a blender, add salmon. Stir in dill.
3. Dissolve gelatin in salmon liquid over low heat, add to mixture. Blend well.
4. Put mixture into a mold or bowl. Chill 2-3 hours.
5. Carefully unmold onto a serving plate before serving.
NOTE: Elaine used thin slices of cucumber to give the mousse a festive flair.
Serve with crackers, vegetable dippers, and mustard dill sauce.2. Combine yogurt and cheese in a blender, add salmon. Stir in dill.
3. Dissolve gelatin in salmon liquid over low heat, add to mixture. Blend well.
4. Put mixture into a mold or bowl. Chill 2-3 hours.
5. Carefully unmold onto a serving plate before serving.
NOTE: Elaine used thin slices of cucumber to give the mousse a festive flair.
Mustard Dill Sauce
1/2 cup mayonnaise1/2 cup Grey Poupon (Dijon) mustard
1/4 to 1/2 teaspoon dried dill, adjusted to taste.
Mix together until well blended.
There is a recipe that I saw, that is made with raw salmon, it is made with some kind of plant or spice; the spices are put on top or inside a whole salmon and put away for some time and after that, is cut in thin slices and serve with out been cooked.
ReplyDeleteDo you know what is the recipe and how is made?
Thank you.
William