Check out our favorite foods for every occasion, the best quick and easy recipes, meal planning ideas, healthy snacks and cooking tips.

Salmon Mousse with Cucumber Vinaigrette



Ingredients:

1/2 c. dry Vermouth
1 env. unflavored gelatin
1 c. smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 c. sour cream
1/2 c. sliced green onions
1/4 c. fresh parsley, chopped fine
3 tbsp. mayonnaise
1 tsp. prepared horseradish
1 tbsp. lemon juice

1 tsp. finely chopped onion

Procedure:

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:

1 med. unpared cucumber, 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

Procedure:

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.

   

No comments:

Post a Comment

@templatesyard