3/4 cup clam juice or fish stock
2 envelopes gelatin
2 (7oz) cans sock-eye salmon (or 1 15oz can)
6 flat anchovy fillets
2 tbl capers
2 green onions chopped
Juice of 1/2 lemon
1 tbl chopped dill
8 drops Tabasco
1-3/4 cups sour cream
parsley or dill for garnish
Warm clam juice with gelatin, put remaining ingredients except sour cream in food processor, add gelatin mixture.
Process till smooth, add sour cream and blend until mixed. Chill overnight.
Serve with crackers. A mousse of this kind is really hit or miss depending on the crowd you’re serving. You can also serve this as part of a brunch buffet, with bagels, sliced tomato, and onions, along with a side of lox, if you’d like. (A classic New York brunch) You’ll note the title is Salmon Mousse I, yes, there’s a II that we’ll make in next few weeks, in case you’d like a variation on this theme.