Recipes - Curried Salmon Mousse

Made with: Virginia Brand Vidalia Onion Vinegarette Salad Dressing & Virginia Brand Herb & Garlic Hot Sauce

1 lbs. salmon filets
1 envelope unflavored gelatin
¼ cup boiling water
¼ cup mayonnaise
2 tbsp red curry sauce
1/3 cup Virginia Brand Vidalia Onion Vinegarette Salad Dressing
1 tbsp key lime juice
1 tbsp onion, minced
Dash Virginia Brand Herb & Garlic Hot Sauce
¼ tsp paprika
2 tbsp fresh dill, chopped
1 cup heavy cream

1. Brush salmon with 1 tbs. of Vidalia Onion Vinegarette and grill over indirect heat until flaky, (about 8 minutes.) May also be broiled or baked. Let cool and flake the meat off the skin with a fork into a medium mixing bowl.
2. Dissolve gelatin in the boiling water, whisk together with the mayonnaise, curry sauce, lemon juice, minced onion, hot sauce, paprika and dill. Stir until completely blended and refrigerate for about twenty minutes, or until the mixture begins to thicken slightly.
3. Fold in the salmon.
4. Whip the cream in a separate bowl until it is thickened to peaks. Fold the cream gently into the salmon mixture.
5. Transfer mixture to a bowl or decorative mold. Chill at least 4 hours.
6. Serve on toasts, black bread or crackers. (Key lime slices make great dorsal fins and tail fins can be made with purple flowering kale (salad savory); caviar makes a great eye.) Garnish with key lime wedges, crab fingers and dill.

(Serves 6)