Blinded by the Wine….Tasting

It’s wine tasting time again and our friends, Grant and Sherri, throw the best party every year! This year everyone was asked to wear hats to add an extra bit of fun to the festivities!

You arrive at the front door with a bottle of red or white wine; it is bagged in a brown bag and labeled with a number. The number, wine name and person who brought it are placed on a master list to be referred to later when the top three favorite wines are announced at the end of the tasting. Appetizers and wine are shared with all “connoisseurs” rating their favorite wines from 1 to 5.

It is a blind tasting but thankfully with all the great food that is served, we are not blind from all the tasting! Here’s a tasty little appetizer I brought to share with the gang.

Smoked Salmon Mousse Terrine

Salmon Mousse and Crackers

Ingredients:

12 ounces thinly sliced smoked Wild Alaskan salmon
8 ounces cream cheese, softened
1 cup sour cream
1 teaspoon hot pepper sauce, like Sriracha
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon unflavored gelatin
1/4 cup diced red onion
1/4 cup chopped dill, extra to sprinkle on top
1/4 cup chopped capers
Toasted baguette rounds or crackers, for spreading

Directions:

Line a small loaf pan with plastic wrap. Lay about 2/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge so that they are long enough to cover the top of the mold after the mousse in poured in.

Salmon Draped Loaf Pan

Chop the remaining salmon into 1/2-inch pieces and set aside. In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined.

Add the hot pepper sauce and salt and stir well. In a small ramekin, heat the lemon juice in microwave for 15 seconds until hot enough to melt gelatin. Sprinkle with the gelatin, stirring until the gelatin is dissolved. Stir into the cream cheese mixture.

Fold in the chopped smoked salmon and red onion, dill and capers. Spoon the mousse into the loaf pan and fold the overhanging salmon strips over to completely enclose the mousse. It will be like a wrapped package when you are done.

Folding the Salmon over Mousse

Cover with the plastic wrap and chill until firm, about 3 hours. To unmold, unwrap the plastic from the loaf pan and invert the pan onto a serving plate. Gently shake to release the mold and unwrap completely. Lightly score the salmon so that it will be easier to break through the salmon to the mousse inside when serving.

Sprinkle chopped dill on top of mold. Serve with toasted baguette or crackers.

Cheers to good food, fine wine and great friends!

Terry and Nancy

 

Smoked Salmon Mousse Terrine
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2152 calories
60 g
685 g
151 g
148 g
76 g
978 g
5031 g
18 g
0 g
54 g
Nutrition Facts
Serving Size
978g
Amount Per Serving
Calories 2152
Calories from Fat 1333
% Daily Value *
Total Fat 151g
233%
Saturated Fat 76g
379%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 40g
Cholesterol 685mg
228%
Sodium 5031mg
210%
Total Carbohydrates 60g
20%
Dietary Fiber 5g
20%
Sugars 18g
Protein 148g
Vitamin A
107%
Vitamin C
40%
Calcium
101%
Iron
83%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 ounces thinly sliced smoked Wild Alaskan salmon
  2. 8 ounces cream cheese, softened
  3. 1 cup sour cream
  4. 1 teaspoon hot pepper sauce, like Sriracha
  5. 1/4 teaspoon salt
  6. 2 tablespoons fresh lemon juice
  7. 1 teaspoon unflavored gelatin
  8. 1/4 cup diced red onion
  9. 1/4 cup chopped dill, extra to sprinkle on top
  10. 1/4 cup chopped capers
  11. Toasted baguette rounds or crackers, for spreading
Instructions
  1. Line a small loaf pan with plastic wrap. Lay about 2/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge so that they are long enough to cover the top of the mold after the mousse in poured in.
  2. Chop the remaining salmon into 1/2-inch pieces and set aside.
  3. In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined. Add the hot pepper sauce and salt and stir well.
  4. In a small ramekin, heat the lemon juice in microwave for 15 seconds until hot enough to melt gelatin. Sprinkle with the gelatin, stirring until the gelatin is dissolved.
  5. Stir into the cream cheese mixture. Fold in the chopped smoked salmon and red onion, dill and capers.
  6. Spoon the mousse into the loaf pan and fold the overhanging salmon strips over to completely enclose the mousse. It will be like a wrapped package when you are done.
  7. Cover with the plastic wrap and chill until firm, about 3 hours.
  8. To unmold, unwrap the plastic from the loaf pan and invert the pan onto a serving plate. Gently shake to release the mold and unwrap completely. Lightly score the salmon so that it will be easier to break through the salmon to the mousse inside when serving. Sprinkle chopped dill on top of mold. Serve with toasted baguette or crackers.
beta
calories
2152
fat
151g
protein
148g
carbs
60g
more
Life of the Party Always! http://lifeofthepartyalways.com/
 

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