Cookies Corner

Sometimes during the holidays you want a special appetizer and this is the best recipe for salmon mousse I've ever found. You can put it into a fancy fish mold and it looks great unmolded on a pretty serving platter. Or, you can use this mousse to fill puffs or just spread on crackers. You can make it ahead of time and this silky seafood treat is just delicious.

Salmon Mousse

• 2 tablespoons cold water plus 1/3 cup boiling water 1 tablespoon fresh lemon juice 1 envelope of unflavored gelatin (Knox) ½ pound thinly sliced smoked salmon (lox – not dry smoked)
• 8 oz cooked fresh salmon fillet, flaked (I poach it in the microwave)
• 1 ½ cups sour cream
• ½ teaspoon Tabasco
• 1 tablespoon horseradish
• 2 teaspoons dried dill
• ¼ cup finely chopped scallions
• 1 cup heavy cream

In a small bowl, combine the cold water and the lemon juice, sprinkle the gelatin over the mixture, and let it soften for 2 minutes. Add the boiling water and stir the mixture until the gelatin is dissolved. In a food processor blend together the smoked salmon, the fresh salmon, the sour cream, the Tabasco, horseradish, and dill until the mixture is smooth, add the gelatin mixture, the scallions, and salt and pepper to taste, and blend the mixture until it is combined well. In a large bowl beat the heavy cream until it holds soft peaks, add it to the salmon mixture, and pulse the motor until the mousse is just combined. Pour the mousse into a prepared mold and chill it, covered, for at least 8 hours or overnight.

Bon appetit,

Shirley Renfrow