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Curried Salmon Mousse

Posted By GKC On September 9, 2012 @ 2:00 am In Rosh Hashana,Weekly Recipes | No Comments

photo by Annabelle Breakey


Serves 8 – 10

This is a great alternative for a Kiddush or a perfect first course. I also serve it for Shalosh Seudas. They literally scrape it from the dish. Serve with crackers or sliced vegetables.

1/2 cup dry white wine
2 teaspoons salt, divided
1 pound rinsed salmon fillet
1 tablespoon vegetable oil
1 cup chopped shallots
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 teaspoon curry
1/2 teaspoon chili garlic sauce or Sriracha sauce
1/3 cup coconut milk
1/4 cup tofutti cream cheese
1-1/2 teaspoons sugar
1 teaspoon kosher salt
1/4 cup lime juice
Fresh chives, chopped

Boil 2 cups water, wine, and 1 tsp. salt in a medium frying pan. Simmer fish just until opaque. Drain, cool, skin, and flake. Set aside.

Pour oil into another pan and heat over medium heat. Cook shallots, garlic, ginger and curry until softened. Stir in chili garlic or Sriracha sauce; cook 1 minute.

Whirl shallot mixture in a food processor. Add coconut milk, tofutti cream cheese, sugar, and salt until smooth. Pulse in salmon, then lime juice. Serve chilled, topped with chives.


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