This savory salmon mousse is a bit of a showstopper with its five-star-quality presentation. This dish will wow your holiday guests with its creamy texture and hint of citrus zing. Best of all, it’s super easy to make.
Pour 3 tablespoons of cold water in a small bowl, and sprinkle with gelatin. Let it sit for 5 minutes.
Pour it into a small pot over medium heat. Heat it for a couple of minutes, until the gelatin dissolves. Set aside.
In a food processor or blender, add the white wine, canned salmon, cream cheese, lemon juice & zest, salt and pepper. Purée until smooth.
Add the gelatin and the fresh dill and pulse until well mixed.
Line a mini loaf pan (something close to 5.5 inches x 2.7 inches x 1.5 inches deep) with plastic wrap. Pour in the mousse and cover the top with the plastic wrap. Refrigerate until firm (about 2 hours).
Open the top of the plastic wrap, turn the mousse over onto the serving plate, and remove the plastic wrap.
Garnish the mousse with some more fresh dill and black fish eggs. Serve with crackers.
Notes
Store in a covered container in the refrigerator for up to 3 days.
You can freeze salmon mousse for up to 2 months for best quality. Thaw in the refrigerator.