On a recent Saturday evening, friends Hap and Elaine joined us for dinner. The dinner menu started with Elaine’s special appetizer, salmon mousse.
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| Elaine Oksner and Hap Erstein
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For the main course we dined on pumpkin soup, apricot-glazed chicken, roasted asparagus, and light brown rice. For dessert, spicy yogurt cake. A most satisfying meal!
While not an Armenian recipe, I thought it fitting to post Elaine’s salmon mousse because it contains yogurt, one of our favorite ingredients – and – it was delicious, as well as attractive.
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| Salmon Mousse |
Elaine Oksner’s Salmon Mousse
1 – 15 oz. can of salmon, drained (save the liquid!)
1 cup nonfat plain yogurt
1 cup fat-free cottage cheese
1/4 cup chopped fresh dill
1 packet unflavored gelatin
black pepper to taste
thin slices of cucumber, optional
1. Pour salmon in a bowl, remove skin and mash it. Reserve liquid from salmon and set aside.
2. Combine yogurt and cheese in a blender, add salmon. Stir in dill.
3. Dissolve gelatin in salmon liquid over low heat, add to mixture. Blend well.
4. Put mixture into a mold or bowl. Chill 2-3 hours.
5. Carefully unmold onto a serving plate before serving.
NOTE: Elaine used thin slices of cucumber to give the mousse a festive flair.
2. Combine yogurt and cheese in a blender, add salmon. Stir in dill.
3. Dissolve gelatin in salmon liquid over low heat, add to mixture. Blend well.
4. Put mixture into a mold or bowl. Chill 2-3 hours.
5. Carefully unmold onto a serving plate before serving.
NOTE: Elaine used thin slices of cucumber to give the mousse a festive flair.
Serve with crackers, vegetable dippers, and mustard dill sauce.
Mustard Dill Sauce
1/2 cup mayonnaise
1/2 cup Grey Poupon (Dijon) mustard
1/4 to 1/2 teaspoon dried dill, adjusted to taste.
Mix together until well blended.
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There is a recipe that I saw, that is made with raw salmon, it is made with some kind of plant or spice; the spices are put on top or inside a whole salmon and put away for some time and after that, is cut in thin slices and serve with out been cooked.
Do you know what is the recipe and how is made?
Thank you.
William