{"id":8314,"date":"2011-12-30T11:36:21","date_gmt":"2011-12-30T19:36:21","guid":{"rendered":"https:\/\/shescookin.com\/?p=8314"},"modified":"2019-12-20T08:29:42","modified_gmt":"2019-12-20T16:29:42","slug":"salmon-mousse-and-champagne","status":"publish","type":"post","link":"https:\/\/shescookin.com\/salmon-mousse-and-champagne\/","title":{"rendered":"Salmon Mousse and Champagne"},"content":{"rendered":"

\"Salmon<\/a><\/p>\n

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<\/a> salmon dinner at The Hobbit<\/a> (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.<\/p>\n

\"Salmon<\/a><\/p>\n

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 \ud83d\ude42<\/p>\n

\"salmon<\/a><\/p>\n

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Poached Salmon Mousse and Champagne<\/div>\n\t\t
\n\t\tAn elegant appetizer that lends itself to a number of gorgeous presentations and can be prepared a day or two in advance.<\/em>\t<\/div>\n\t
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Ingredients<\/div>\n\t\t\t\t
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