Smoked Salmon And Chive Mascarpone Mousse With Pink Pickled Onions
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
47
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tsp
Unflavored Gelatin2 tbsps
Lemon Juice (fresh)1.5 cups
Mascarpone Cheese (about 3/4 pound)3 cup
Sour Cream1360 g
Smoked Salmon (sliced)1 cup
Chives (chopped fresh)2 medium
Red Onion (chopped)1 cup
Cider Vinegar1.5 tsps
SaltDirections:
1
To prepare the salmon: In a small saucepan sprinkle gelatin over lemon juice and soften 10 minutes
2
In a bowl with an electric mixer beat together mascarpone and 1/2 cup sour cream until combined well
3
Quarter eggs and with back of a spoon force through a coarse sieve into mascarpone mixture
4
Add horseradish and stir well
5
Add remaining 1/4 cup sour cream to gelatin mixture and heat over moderately low heat, stirring, just until gelatin is dissolved
6
Add gelatin mixture to mascarpone mixture and stir well
7
Cut about one third salmon into strips and arrange 1 in every other ridge of a 3-cup brioche or other mold, letting ends hang over edge
8
Chop remaining salmon into 1/2-inch pieces and fold with chives into mascarpone mixture
9
Spoon mousse into mold and fold ends of salmon strips over top
10
Chill mousse, covered, at least 2 hours, or until firm, and up to 2 days
11
Run a thin knife along inside of each ridge of mold and dip mold into a bowl of hot water a few seconds
12
Invert a plate over mold and invert mousse onto it
13
To make the pink pickled onions: In a saucepan barely cover onions with cold water
14
Bring water to a boil and simmer 1 minute
15
Drain onions in a colander and return to pan with vinegar, salt, and cold water to just cover
16
Bring liquid to a boil and simmer 3 minutes
17
Remove pan from heat and cool onions in liquid
18
Pickled onions may be made 1 week ahead and chilled in liquid, covered
19
Makes about 2 cups
20
With a slotted spoon arrange pickled onions decoratively on and around mousse and garnish with chive blossoms
21
Serve mousse with melba toats and/or flatbread
22
Yield:about 20 servings as an hors d'oeuvre