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Salmon mousse with cucumber vinaigrette
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1/2 c. | dry Vermouth |
1 env. | unflavored gelatin |
1 c. | smoked salmon, flaked |
3 | eggs, hard-cooked, mashed |
3/4 c. | sour cream |
1/2 c. | green onions, sliced |
1/4 c. | fresh parsley, chopped fine |
3 tbsp. | mayonnaise |
1 tsp. | prepared horseradish |
1 tbsp. | lemon juice |
1 tsp. | onion, finely chopped |
Cucumber vinaigrette: | |
1 med. | cucumber, unpared, very thinly sliced (about 2 c.) |
1 med. | green pepper, cut into thin strips (about 1 c.) |
1/4 c. | vinegar |
1/4 c. | lemon juice |
1/4 c. | salad oil |
1/2 tsp. | salt |
1/4 tsp. | Worcestershire sauce |
1/8 tsp. | pepper |
Combine gelatin and dry Vermouth. Heat gently until dissolved, and set aside to cool. Combine all other ingredients into gelatin mix, blending well. Pour into a 2-cup flat-bottom mold. Chill at least 3 hours or overnight.
Cucumber vinaigrette:
In medium bowl, combine cucumber slices with green pepper strips. In measuring cup, combine rest of ingredients, mixing well. Pour over cucumber mixture, tossing to coat well. Refrigerate, covered, until well chilled--about 1 hour--tossing occasionally. To serve: Drain dressing from vegetables. Arrange vegetables attractively on large platter. To unmold mousse: Run a spatula around edge of mold; invert onto vegetables. Serve at once, with crackers as appetizer or as salad on bed of lettuce.
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