|
|
 |
|
|
| Wild Salmon Herb Mousse |
|
Recipe and image courtesy of Alaska Seafood Marketing Institute.
These canapés are great for a cocktail party, an informal family
gathering or a chance to show off your culinary skills to friends.
Serves approximately 60
4 cans
|
(213 g each) Gold Seal® Wild Alaska sockeye or pink salmon |
| 4 Tbsp. |
powdered gelatine |
| 1/2 cup |
just-boiled water |
| 1 cup |
hot vegetable stock |
| 2 tubs |
(200g each) low-fat cream cheese |
| 1 cup |
crème fraîche |
| |
finely grated rind and juice of 1 lemon |
4 Tbsp.
|
chopped fresh dill or parsley |
| |
salt and freshly ground black pepper |
| 60 |
small rounds of toast or crackers |
| 60 |
rounds of cucumber |
| 60 |
quarters of small tomatoes (optional) |
- Drain the salmon, reserving the liquid. Remove the skin and bones if desired
and flake salmon with a fork.
- Dissolve the gelatine by sprinkling it over the very hot (not boiling) water
stirring well to disperse. Stir occasionally for 2 - 3 minutes, then leave
to cool for 10 minutes.
- Stir the vegetable stock into the cooled gelatine liquid. Mix together the
cream cheese, crème fraîche, salmon and reserved salmon liquid.
Add the gelatine mixture, herbs, lemon rind and juice. Season, stir well, and
then pour into a bowl. Cover and chill until set (approximately two hours).
- When ready to serve, arrange the toast or crackers onto serving platters,
top each one with a slice of cucumber. Scoop some salmon mousse on top, garnish
with tiny dill or parsley sprigs and quartered small tomatoes (optional).
| Nutritional Values |
Per serving (4 canapés):
Calories 224
Fat 13.8 g
Carbs 13 g
Protein 13 g
Fibre 1.2 g
Sat fat 6.9 g
Cholesterol 54 mg
Sodium 388 mg
Sugar 1.7 g
Calcium 118 mg
Source: www.calorieking.com
|
|
|
|
|
