- 1 tablespoon [15 mL] unflavored gelatin
- 2 tablespoons [30 mL] freshly squeezed lemon juice
- Rind of 1/2 a lemon
- 2 French shallots or 4 green onions
- 1/2 cup [125 mL] boiling water, white wine or sake
- 1/2 cup [125 mL] mayonnaise
- 1 teaspoon [5 mL] tarragon
or
1 tablespoon [15 mL] freshly minced dill
- 1 [15 1/2-ounce / 440-g] can pink or Sockeye salmon, undrained
- 1 cup [250 mL] heavy cream [35%]
- Salt and pepper, to taste
- Stuffed hard-boiled eggs [optional, to decorate]
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- Transfer gelatin, lemon juice, lemon rind, shallots or green onions and boiling water, white wine or sake into a food processor or a blender.
- Process together all ingredients, at high speed, to mince shallots or green onions.
- Add mayonnaise, tarragon or minced dill and undrained salmon.
- Process for 1 more minute, at high speed.
- Whip cream into a clean bowl; add 1/3rd at a time whipped cream into salmon mixture, processing for 20 seconds after each addition.
- Salt and pepper.
- Rinse a 4-cup [1-L] mold under cold running water.
- Pour in mousse, cover mold and refrigerate for 12 to 14 hours.
- To unmold, dip mold into warm water for 2 seconds, then turn mold over onto a serving plate.
- If desired, serve mousse garnished all around with stuffed hard-boiled eggs.
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