I fancy salmon moose tonight. Any good recipes?

Answer 1

You can use the mousse to make any appetizer you like using the filling (below) -- stuff tiny red potatoes, hollow out slices of cucumbers and fill w mousse, make tea sandwishes --smear mousse on pumpernickle slices, top with thin slices of cucumber and a sprig of dill, if you like.

SALMON MOUSSE ON BAKED POTATO CHIPS

POTATO CHIPS:
large baking potatoes
butter, melted
kosher salt
mandoline
2" cookie cutter

Peel the potatoes, use a mandoline to slice them approximately 1/8" inch thick. Place the potatoes in cold water to prevent them from turning brown. Using a cookie cutter, cut each potato slice into whatever shape you like, or use a template. At this point, they can be placed back into the water, covered and refrigerated to be finished the next day.

Preheat the oven to 375° degrees F. Dry them with a towel and toss them in the melted butter. Place each slice on a cookie sheet without touching each other and sprinkle lightly with salt. Bake approximately 10 to 15 minutes. Do not let them burn. Remove from the oven and turn them over. Bake for an additional 5 to 10 minutes or until golden brown and crisp. Remove from the oven to a rack. They may be covered and kept at room temperature for approximately 2 days.

SALMON MOUSSE:
2-1/2 ounces smoked salmon
1/2 teaspoon Lime Juice
1 shallot, chopped finely
1 tablespoon celery, chopped
1/2 teaspoon horseradish
2 tablespoons whipping cream
1/4 teaspoon Kosher salt
pinch of cayenne pepper
fresh thyme for garnish

Place the salmon, shallot and celery in a food processor; process until smooth. Add the lime juice, horseradish, cream, salt and cayenne. Process just until smooth; taste for seasoning. Transfer to a small bowl and refrigerate to firm up as well as develop the flavors. This can be made the day before.

When ready to serve, place a small amount in the center of each baked potato chip, add a small piece of fresh thyme and serve.
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Smoked Salmon Mousse in Cucumber Cups

1 cup smoked salmon (skin and brown blood line removed)
½ cup whipping cream
½ bunch fresh dill
1 tablespoon capers
Fresh ground white pepper to taste
No salt needed
1 English cucumber

In food processor, puree the smoked salmon. Add the whipping cream, little by little.

Season with pepper and blend until smooth, approximately 1 minute (no longer or the salmon will warm up). Cut ½-inch cuts of the English cucumber.

Remove the seeds with a melon-baller while preserving a small amount of the bottom to form a small cup shape. Fill the cucumber cup with the smoked salmon mousse. Garnish with a sprig of dill and a couple of capers. Chill and serve.

Answer 2

1 (16 ounce) can salmon, drained and flaked
1 cup fresh bread crumbs
1 cup grated carrots
1 1/2 teaspoons prepared yellow mustard
2 eggs, beaten
1/2 cup scalded milk
2 tablespoons melted butter
3 tablespoons lemon juice
1 tablespoon chopped fresh parsley
3/4 teaspoon salt
1 pinch ground black pepper
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease one 8x4 inch loaf pan.
In a medium bowl, mix together the salmon, bread crumbs, carrots, mustard, eggs, milk, butter, lemon juice, parsley, salt and pepper using your hands until evenly blended. Press into the greased loaf pan.
Bake for 50 minutes in the preheated oven. Cool 5 minutes before serving.


I don't know how good it is, as I don't eat seafood at all. Hope it works for you!

Answer 3

Ye get a wee bit salmon and a wee moose , then liquidise
them , put it on toast , enjoy.

Answer 4

baked salmon

Answer 5

Just don't answer the door if death comes to call.

Answer 6

never heard of that dish