Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 4 env. unflavored gelatin
- 1/2 c. cool water
- 2 cans (15 1/2 ounce each) red salmon, liquid removed (reserved liquid)
- 16 ounce cream cheese, at room temperature
- 2 c. mayonnaise
- 1 c. finely minced green bell pepper
- 1 c. finely minced green onions
- 1/3 c. tomato catsup
- 1/3 c. minced fresh dill Or possibly 1 T dry dill weed
- 1 T prepared horseradish
- 1/2 teaspoon warm pepper sauce
- For garnish: Salad greens
- Cucumber Dill Sauce (recipe follows)
- 2 c. lowfat sour cream
- 2 med. size cucumbers, peeled, halved lengthwise, seeded and minced fine
- 1/3 c. finely minced fresh dill Or possibly 2 T dry dill weed
- 1/3 c. finely minced green onions
- 2 T lowfat milk
- 1/2 teaspoon salt
- For garnish: 1 jar (2 ounce) red lumpfish caviar, dill sprig
Direcciones
- Heat on 10 cup mold to 2 (5 cup) molds ready. Sprinkle gelatin over water in a small saucepan; let stand 2 to 3 min to soften. Add in reserved salmon liquid (about 1/2 cup). Cook over low heat, stirring often with plastic or possibly rubber spatula, 5 min till mix is almost boiling and gelatin has dissolved. Add in cream cheese in small pcs; cook, stirring often, till melted. Put salmon in blender or possibly food processor; add in cream cheese mix and process till smooth. Pour into a large bowl; stir in remaining ingredients except garnish and Cucumber Dill Sauce till well blended. Pour into mold or possibly molds and chill at least 8 hrs till hard. Up to 2 hrs before serving, unmold mousse by running tip of sharp knife around edge. Dip mold up to the rim into warm (not hot) water for a couple seconds. Place serving platter over mold and holding both securely, invert the two. Shake mold gently to loosen mousse. If mousse resists, repeat dipping and inverting process. Cover mousse with plastic wrap and chill. TO SERVE: unwrap; garnish platter with greens. Serve sauce on the side.
- Mix all ingredients in a medium size bowl. Cover and chill. To serve, spoon caviar around edges of sauce; place dill sprig in middle. Makes 3 1/2 cups.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 12 servings | |
| Calories 500 | |
| Calories from Fat 455 | 91% |
| Total Fat 51.61g | 65% |
| Saturated Fat 16.02g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 532mg | 22% |
| Potassium 223mg | 6% |
| Total Carbs 8.01g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.69g | 4% |
| Protein 3.77g | 6% |
