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Curried Salmon Mousse


Cook Time: 45
Yield:8-10

INGREDIENTS:
1/2 cup dry white wine
2 tsp salt, divided
1 lb rinsed, wild sockeye salmon fillet
1 tbsp vegetable oil
1 cup chopped shallots
1 tbsp chopped garlic
1 tbsp chopped ginger
1/2 tsp Thai red curry paste
1/3 cup coconut milk
1/4 cup cream cheese
1/4 cup lime juice
1 1/2 tsp sugar
fresh chives, chopped
DIRECTIONS:
  1. Boil 2 cups water, wine, and 1 tsp salt in a medium frying pan. Simmer fish just until opaque. Drain, cool, skin, and flake.

  2. Pour oil into pan over medium heat. Cook shallots, garlic, and ginger until softened. Stir in curry paste; cook 1 minute.

  3. Whirl mixture in a food processor with coconut mil, cream cheese, sugar, and tsp salt until smooth.

  4. Pulse in salmon, then lime juice. Serve chilled, topped with chives.

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