Smoked Salmon Mousse
Ease of preparation and light, creamy texture distinguish our version of salmon mousse.
INGREDIENTS
- 3 ounces smoked salmon or lox, cut into chunks
- 1 egg yolk
- 1 1/2 tablespoons lemon juice
- 3 tablespoons salad oil
- 2 small cucumbers
- Red onion slivers
- Watercress sprigs
- Thin lemon wedges
METHOD
Insert metal blade. Place salmon, egg yolk, and lemon juice in work bowl; process continuous¬ly until pureed. With motor running, pour oil through feed tube in a thin, steady stream; con¬tinue processing until smoothly blended. Cover and refrigerate until cold and thick (at least 1 hour or until next day).
Change to slicing disc. Slice cucumbers . Arrange equal portions of cucumber on 4 salad plates, overlapping slices slightly in an attractive fan pattern. Mound a spoonful of salmon mousse on or near cucumber. Garnish each serving with a few slivers of onion, 2 or 3 watercress sprigs, and a lemon wedge. Makes 4 servings.
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