Salmon Mousse
Salmon Mousse is an moderately easy dinner. Made with 3/4 c. clam juice or fish stock, 2 envelopes knox unflavored gelatin, 2 (7 oz.) cans red sockeye salmon, 6 flat anchovy fillets and 2 tbsp. capers, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Dissolve gelatin in clam juice. Do not boil.
Put remaining ingredients except sour cream in a food processor.
Add the gelatin mixture.
(Be sure any bones in salmon have been removed.)
Blend until smooth. Add sour cream and blend for a moment until well mixed.
Pour into a 1 1/2 to 2-quart mold that has been sprayed with Pam.
Refrigerate several hours or overnight.
Excellent for luncheon or a first course.
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