A Salmon Mousse that makes a perfect appetizer with our Citron Sparkling Wine or 2016 Sauvignon Blanc!
1 pound finely flaked poached salmon
1 envelope unflavored gelatin
¼ cup cold water
½ cup salmon poaching liquid
½ cup mayonnaise
1 tablespoon fresh lemon juice
¼ teaspoon sweet paprika
1 teaspoon salt
1 cup heavy cream
Poached Salmon Mousse
Poach fresh salmon in a sauté' pan with ½ cup of Le Mulet Rouge Sauvignon Blanc (reserve the rest of the bottle for the cook!), ½ cup of water, and several thin slices of onion. Bring to a boil, add salmon filets (skin side down), cover and remove from heat. Let filets steep for 6 or 7 minutes or until desired doneness. Do not overcook. Remove from pan and reserve 1/2 cup of poaching liquid. Remove the skin and flake. Refrigerate.
Add gelatin to the cold water in a large mixing bowl. Stir in the poaching liquid from the salmon and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.
In a food processor, add gelatin mixture, mayonnaise, lemon juice, paprika, and salt. Pulse to blend completely and refrigerate until the mixture begins to thicken slightly, about 15 minutes.
Add in the flaked salmon and pulse until the mixture is fine and blended.
In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture. Transfer the mixture to small oiled ramekins, or a decorative mold. Cover and refrigerate for at least 4 hours.
Makes 8 - 12 appetizer sized servings. Serve with rustic crackers and very thin slices of cucumber and lemon. Garnish with chives and chopped cherry peppers.