Poached Salmon Mousse

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

that I'm contributing to the party tonight. We're going to 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 going to 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 going to add one pack of plain gelatin to

And then I'm going to add a fourth of a cup of cold water

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

And we're going to add a half 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 gonna add one cup of beaten whipped cream

because this is gonna be a savory dish, not a sweet one

So we're just gonna mix all of those ingredients together. All right, now to the rest of our ingredients

I'm gonna 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, at least

eight hours or overnight. our mold that I put in the refridged 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'm going to

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 kinda 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