Salmon Mousse De Beauzon Recipe

Serves/Makes: 6 servings

Ingredients:

• 2 cups flaked, cold, cooked fresh salmon, simmered in herbs and water
• 2 tablespoons gelatin*
• 1/2 cup scant cold water
• 1/3 cup lemon juice
• 1 heaping teaspoon grated onion
• 2 tablespoons capers
• 2 tablespoons Worcestershire sauce
• 1 cup mayonnaise
• Tabasco sauce, to taste
• Salt
• Fresh green watercress, to serve
• 1 dozen large split, cooked shrimp, to garnish
• Cucumber Sauce, to serve (recipe follows)

How to cook Salmon Mousse De Beauzon:

• Soak gelatin in cold water for 5 minutes. Dissolve over hot water. Add lemon juice. Cool.
• Mix cooked salmon, grated onion, capers, Worcestershire sauce, mayonnaise, Tabasco, and salt to taste.
• Fold in the cooled gelatin, blend thoroughly. Place in a mold, and put in refrigerator until set.
• Unmold on a bed of fresh green watercress, garnish with cooked shrimp and serve with Cucumber Sauce.

Cucumber Sauce Ingredients:

• 1 cup mayonnaise
• 1 cup sour cream
• 1 teaspoon dry mustard
• 2 cucumbers, chopped
• 1 drop green food coloring
• 2 tablespoons chopped chives or parsley

How to cook Cucumber Sauce:

• Mix mayonnaise with sour cream. Stir until well blended.
• Remove a small amount of the mixture and stir with of dry mustard until thoroughly dampened and smooth. Return to the rest of the mixture and add cucumbers.
• Stir in green food coloring and continue to stir until the sauce takes on a very pale even green color. Fold in chives or parsley. Serve with cold fish.

Notes:
The Salmon Mousse De Beauzon recipe easy to cook and so good!
Saint-Genest-de-Beauzon is a commune in the Ardeche department in southern France.

Tips:
*If you find the given amount of gelatin make the Mousse too stiff for your taste, cut the gelatin to 1 1/2 tablespoons. It is all a matter of preference.

This recipe for Salmon Mousse De Beauzon serves/makes: 6 servings

Main Ingredient: Salmon
Preparation Method: Aspic/Chilled
Cuisine: French