Sabra’s Salmon Mousse

Submitted by: SABRA TULL MEYER, 2020 inductee in the Boone County History and Culture Museum’s Hall of Fame

Her Food Story:

Sabra’s recipe for Salmon Mousse came from a friend, Joy Johnson, and it quickly became a favorite of hers.  From 9-foot tall monumental bronze figures of Lewis and Clark and his expeditionary party to a molded salmon mousse served as a party appetizer, Sabra’s creations are always masterful.

SALMON MOUSSE

Ingredients:

• juice from canned salmon plus added water to make ¾ cup total liquid

• two envelopes unflavored gelatin

• two cans (7 oz each)) of salmon, red or sockeye (squeeze liquid from salmon before blending)

• 6 flat anchovy fillets (squeeze oil from fillets before blending)

• two tablespoons of capers

• two tablespoons chopped green onions

• eight drops Tabasco sauce

• One and 3/4 cups of sour cream

• parsley or dill for garnish

Instructions:

1.     In a saucepan, over med heat add gelatin to liquid.

2.     Stir until gelatin is dissolved and warm.  Do not boil.

3.     Squeeze liquid from salmon after removing from cans.  Reserve liquid)

4.     Pat anchovy fillets to remove excess oil before blending.

5.     Put all ingredients except for sour cream into a blender, mix until well blended.

6.     Add sour cream and blend well.

7.     Spray Pam into a one and a half or two-quart, ring-shaped mold.

8.     Fill with mixture, put in fridge for several hours.

9.     Unmold onto plate and garnish with fresh dill and tomatoes