Salmon and champagne are a natural pairing for the holidays or any occasion where you desire a touch of elegance and sophistication and lately I’ve been struck with a powerful urge to create a few show stopping salmon dishes after enjoying an incredible Skuna Bay salmon dinner at The Hobbit (more on this later). Each course featured a glorious rendition of salmon and I found myself dreaming of Chef Michael Philippi’s fluffy light salmon mousse.
Salmon mousse can be made with smoked salmon, which I adore, or poached salmon. With Don’s sodium restriction, I have to steer clear of smoked and cured fish (and meats) as sodium is a key component in the curing process and also acts as a preservative. This was my first attempt at making a salmon mousse and, if I may say so myself, the result was a velvety, pink confection that all your guests will be raving about! So pop the cork on your favorite bubbly and toast the new year with this elegant appetizer. Cheers to you and a fabulous year ahead 🙂
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1/2 cup broth from poached salmon
- 1/2 cup mayonnaise
- 1 tablespoon fresh Meyer* lemon juice
- 1 red cherry chile pepper diced
- 1 teaspoon creamy horseradish
- ¼ teaspoon sweet paprika
- 1 teaspoon salt*
- 2 tablespoons finely chopped chives
- 1 tablespoon finely chopped fresh dill
- 1 pound finely flaked poached fresh salmon*
- 1 cup heavy cream
To poach salmon: heat 1/2 cup of good quality white wine (I used a Dr. Loosen Riesling), 1/2 cup of water, sprinkle of dill and a few thin slices of yellow onion in a saute pan over medium heat. Bring to a simmer, place salmon fillets, skin-side down on the pan. Cover. Cook 5-7 minutes or to desired doneness. Be careful not to overcook - gently press with a fork, if the salmon flesh is opaque and begins to flake, it's done. Remove salmon from the poaching liquid - reserving 1/2 cup of the liquid for the mousse. Remove the skin and, using a fork, flake the salmon into tiny pieces.
Add gelatin to the cold water in a large mixing bowl. Stir in the boiling broth from poached salmon and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.
Whisk in the mayonnaise, lemon juice, horseradish, paprika, salt, dill and chives. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 15 minutes.
Fold in the finely flaked salmon. 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 a 6 to 8 prepared ramekins, or decorative mold. Cover and refrigerate for at least 4 hours.
*I used NoSalt sodium-free salt alternative for a low-sodium diet. I prefer sweet Meyer lemons, but regular lemons are fine, too, and for the salmon, a wild sockeye fillet, skin-on, if it's available.
Shown served with toast rounds, thinly sliced Campari tomatoes and English cucumber garnished with thinly sliced Meyer lemon and pomegranate arils (optional).
Other options for presentation: serve small Campari or Pearl tomatoes filled with Salmon Mousse or endive leaves with a dollop of Salmon mousse garnished with dill, chives, and/or pomegranate arils.
January is #citruslove month! Please join in on the #citruslove fun by linking up any citrus recipe from the month of January 2012. Please visit their blogs to see all the delicious #citruslove they created! ready, set, start hoppin’
Sounds delish and if I feel a bit energetic, I’ll make this. If not, maybe I’ll just get a salmon roll at the sushi bar. Happy New Year!
haha, I’m betting on the salmon roll, Patti 🙂 Happy New Year to you!
Magic of Spice
What a perfect starter, and so beautifully presented!
Wishing you guys a most spectacular 2012, hugs
Beautiful salmon mousse, bring on the Champagne!
Best wishes for a very Happy and Healthy New Year;-)
[email protected]'s Recipesa
A perfect new year appetizer!
What a great way to make some mousse without all the sodium! I’m trying to get both Barry and myself on a more sodium-friendly diet, so I’ll start with this one. I’ve got everything but the salmon and the gelatin!
Happy New Year!!!
Really fresh and pretty. Nice for any party, Happy New Year!
5 Star Foodie
Such an elegant appetizer, so perfect for dinner parties! Happy New Year!
Oh I would love it with smoked salmon, but even without it and just using poached it sounds so delicious with all the flavors you’ve added. I love salmon mousse! Beautiful! Happy New Year! xo
Salmon ‘anything’ fits New Years ‘anything’ like a glove. Of course, your beautiful mousse, whether it be smoked or salmon prepared any other way, would ‘fit like a glove’ anytime of the year. This needs a bookmark!
Wishing you and your family a wonderful, healthy and happy New Year with loads of good fortune! 🙂
Your salmon mousse looks divine! I’ve never made it at home, but now I am tempted to try!
Maris (In Good Taste)
Gorgeous – looks so festive! Happy New Year!
Although New Year’s has already passed, I still am planning on making something like this soon! This looks satisfying and delicious. A great way to start the new year! I hope you are doing well and enjoying some quiet moments after such a busy season. Love and blessings.
I love salmon mousse and have not thought to make it in soo long. This looks fabulous, your presenation is so pretty. I must make this very soon as you know have me totally craving it!!
Stopping by from citrus bloghop! I agree salmon and champagne are great together. Lovey recipe and lovely photo!
Bren @ Flanboyant Eats™
Happy new year to you, Priscilla.
1. love poached salmon 2. Love champagne any day of the week. 3. Love Pom arils. 4. Lovely presentation!
Love it all!
What an elegant appetizer!Presented beautifully!Have to try this,thanks for sharing 🙂
Oscar party solved. Thanks. GREG
You’re welcome, Greg! I’m flattered – have a fabulous night at the Oscars 🙂