Smoked Salmon Mousse

* Exported from MasterCook *

SMOKED SALMON MOUSSE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Gelatin, unflavored
1/2 c -- Water, cold
10 oz Spinach, frozen
8 oz Cream cheese, low-fat
1 c Whipping cream -- whipped
1/2 c Sour Cream -- or Yogurt
1/4 c Dill, fresh
1/2 lb Salmon, smoked
2 tb Lemon juice
1 t Paprika
1/2 ts Pepper

In a small glass measure, sprinkle gelatin over cold
water. Let stand 5 minutes to soften. Microwave at
High for 1 minute or until dissolved. Using a knife,
pierce top of spinach package in several places; place
on plate. Microwave at High for 5 minutes. Cool.
Squeeze out as much moisture as possible.

In processor, blend cream cheese with sour cream until
smooth. Add smoked salmon and dill; process using
on-off turns until coarsely chopped. Add lemon juice,
paprika, pepper and dissolved gelatin. Process for a
few seconds until mixed. Add whipped cream; blend in
using on-off turns until mixture is just smooth.

Remove all but 1 cup of mixture from processor and set
aside. To the remaining 1 cup mixture, add spinach and
process until smooth. Divide reserved smoked salmon
mixture in 2. Evenly spread reserved half of smoked
salmon mixture in an oiled 6 cup ring mold or small
loaf pan, lined with plastic wrap. Evenly spread with
spinach mixture for the middle layer, then top with
remaining smoked salmon mixture. Cover and refrigerate
until set, about 3 hours to overnight.

To unmold, loosen edges with a knife and dip quickly
in hot water and unmold on to a serving platter.
Garnish with lemon slices and dill sprigs. Serve with
crackers and thinly sliced pumpernickel bread.
--- The [Montreal]
Gazette, 12/11/91
per James Lor
Fidonet COOKING echo



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