Poached Salmon Mouse

Well, let's move right along with the first dish

that I'm contributing to the party tonight. We're gonna start by making a poached salmon mousse

with a yummy dill sauce. But the only thing about this dish

is you must make it ahead of time. A minimum of eight hours to overnight

This is gonna have to sit for us, but it's so easy and simple to put together

And I love anything that I can make ahead of time. Now I've got a bowl here

that I'm gonna add one pack of plain gelatin to, and then I'm gonna add 1 1⁄4 of a cup of cold water

and I'm gonna let that start blooming. And then I've got some boiling water right here

and we're gonna add 1⁄2 a cup of this hot, hot water

Okay. And we're gonna add that to our plain gelatin. We're gonna add one tablespoon of grated onion

It's gonna give you a lot stronger flavor than it would if you were just chopping your onion

And next, we're gonna add some capers. And a half a cup of mayonnaise and a tablespoon of fresh lemon juice a

tablespoon of fresh lime juice. Don't use the reconstituted. The fresh is so much

better. Dash of salt, a little paprika to kind of boost the color of that salmon

along and I'm going to add one cup of beaten whipped cream because this is going to be a savory dish

not a sweet one so we're just going to mix all of those ingredients together. All right now to

the rest of our ingredients I'm going to add just a couple of dashes of hot sauce. Now you can add as

much of that as you want. And now I'm going to come in here and I'm going to flake my poached

salmon. I'm going to remove that skin and your skin will just slip right on off

And then I'm just going to flake it into the mousse. All right now I just going to fold that salmon into the other ingredients And I got a fish mold that I going to pour our mousse into

And this has been buttered very, very well, because I don't want to have any trouble when I go to unmold it

All right, now we're just going to wrap this up, seal this up with a plastic wrap, and we're

going to put this in the refrigerator, and we're going to let him sit at least eight

hours or overnight. our mold that I put in the refrigerator last night. So I'm going to unwrap this and you can see

with it being a fish that I wanted to use some type of seafood mold. Now I'm just going to

gently put him in a little warm water. I want to make sure that it doesn't get into our mousse

Okay and I gonna come over here with a knife and just soften those edges a minute Okay so I going to situate my platter on top of him

Okay. I'm going to hope that he comes out. There he goes

Now I'm going to garnish this by cutting the tip of this lemon off

So I'm going to use that as his eye. And then I'm going to come over here, and I'm going to just cut some little strips of lemon

And then I'm going to come in here, and I'm just going to accentuate his tail with these lemon strips

All right, I wanted to add a little dill, because I've got this wonderful dill sauce

that we're gonna use with him. I'm gonna take a little paprika

and kind of just do on his body. All right, now the only thing we need to eat this dish

is a wonderful cracker. Now I've got two or three different kind of crackers here

Personally, I love bagel chips. So that's all you need to have along with this dish