Scottish Salmon Mousse

One of the great treasures of my ancestral land

is the smoked salmon that is available in many

small villages along the Dee and other streams.

You’ll find it prepared in a variety of ways but

this recipe is an adaptation of a mousse we

enjoyed at a Bed and Breakfast on the outskirts

of Edinburgh. We have offered it on our cocktail

buffet for decades now. It is a simple preparation

that never fails.

7 cups of yogurt

3 envelopes of unflavored gelatin

1/3 cup of boiling water

1 cup of heavy whipping cream

½ pound of flaked, smoked salmon

1/3 cup of capers, well drained

4 green onions, thinly sliced

¼ cup of fresh dill, minced

2 teaspoons of lemon zest

2/3 cup of salmon roe

½ cup of sour cream

In a large bowl, combine the whipping cream,

salmon, capers, dill, lemon zest, and yogurt.

Add the gelatin to the boiling water and stir

until thoroughly dissolved, then combine with

the other ingredients. Spoon into a large oiled

mold and chill overnight. When ready to serve,

invert mold onto a serving platter and garnish

with dollops of sour cream topped with golden

salmon roe.

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