Curried Salmon Mousse |
Cook Time: 45
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Comments: Magazine page 'Sunset, June 2011' in
corner |
Yield:8-10
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INGREDIENTS: |
| 1/2 cup |
dry white wine |
|
| 2 tsp |
salt, divided |
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| 1 lb |
rinsed, wild sockeye salmon fillet |
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| 1 tbsp |
vegetable oil |
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| 1 cup |
chopped shallots |
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| 1 tbsp |
chopped garlic |
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| 1 tbsp |
chopped ginger |
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| 1/2 tsp |
Thai red curry paste |
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| 1/3 cup |
coconut milk |
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| 1/4 cup |
cream cheese |
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| 1/4 cup |
lime juice |
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| 1 1/2 tsp |
sugar |
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|
fresh chives, chopped |
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| DIRECTIONS: |
- Boil 2 cups water, wine, and 1 tsp salt in a medium frying pan. Simmer fish just until opaque. Drain, cool, skin, and flake.
- Pour oil into pan over medium heat. Cook shallots, garlic, and ginger until softened. Stir in curry paste; cook 1 minute.
- Whirl mixture in a food processor with coconut mil, cream cheese, sugar, and tsp salt until smooth.
- Pulse in salmon, then lime juice. Serve chilled, topped with chives.
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