Smoked Salmon And Chive Mascarpone Mousse With Pink Pickled Onions
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tsp
Unflavored Gelatin2 tbsps
Lemon Juice (fresh)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
With a slotted spoon arrange pickled onions decoratively on and around mousse touching each other, and keeping covered with plastic wrap
14
Brush mushroom rolls all over with melted butter and rearrange, seam sides down and barely touching, in pan
15
Chill mushroom rolls, covered, at least 1 hour and up to 1 day
16
Preheat oven to 425°F
17
Bake mushroom rolls in upper third of oven 15 minutes, or until golden
18
Halve rolls crosswise and tie a chive around each half
19
In a small saucepan sprinkle gelatin over lemon juice and soften 10 minutes
20
In a bowl with an electric mixer beat together mascarpone and 1/2 cup sour cream until combined well
21
Quarter eggs and with back of a spoon force through a coarse sieve into mascarpone mixture
22
Add horseradish and stir well
23
Add remaining 1/4 cup sour cream to gelatin mixture and heat over moderately low heat, stirring, just until gelatin is dissolved
24
Add gelatin mixture to mascarpone mixture and stir well
25
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
26
Chop remaining salmon into 1/2-inch pieces and fold with chives into mascarpone mixture
27
Spoon mousse into mold and fold ends of salmon strips over top
28
Chill mousse, covered, at least 2 hours, or until firm, and up to 2 days
29
Run a thin knife along inside of each ridge of mold and dip mold into a bowl of hot water a few seconds
30
Invert a plate over mold and invert mousse onto it
31
With a slotted spoon arrange pickled onions decoratively on and around mousse touching each other, and keeping covered with plastic wrap
32
Brush mushroom rolls all over with melted butter and rearrange, seam sides down and barely touching, in pan
33
Chill mushroom rolls, covered, at least 1 hour and up to 1 day
34
Preheat oven to 425°F
35
Bake mushroom rolls in upper third of oven 15 minutes, or until golden
36
Halve rolls crosswise and tie a chive around each half
37
To make the pink pickled onions: In a saucepan barely cover onions with cold water
38
Bring water to a boil and simmer 1 minute
39
Drain onions in a colander and return to pan with vinegar, salt, and cold water to just cover
40
Bring liquid to a boil and simmer 3 minutes
41
Remove pan from heat and cool onions in liquid
42
Pickled onions may be made 1 week ahead and chilled in liquid, covered
43
Makes about 2 cups
44
In a saucepan barely cover onions with cold water
45
Bring water to a boil and simmer 1 minute
46
Drain onions in a colander and return to pan with vinegar, salt, and cold water to just cover
47
Bring liquid to a boil and simmer 3 minutes
48
Remove pan from heat and cool onions in liquid
49
Pickled onions may be made 1 week ahead and chilled in liquid, covered
50
Makes about 2 cups