SALMON MOUSSE WITH DILL SAUCE

This recipe comes from a former partner (lover, boyfriend, significant other) of mine who made it for me the first time we had dinner together. He had invited me for an evening of ballet at The Kennedy Center and for dinner at his home in Georgetown before the performance. The furniture company for which I was working at the time had made all the armchairs for the loges of the Kennedy Center and my partner (lover, boyfriend, significant other) surprised me with tickets for box seats so I could experience sitting in one of the chairs for an actual performance (instead of back at the plant). As I recall, we had cocktails first and then this lovely mousse with dill sauce, a watercress salad and fresh raspberries presented in nests of baked meringue, a wonderful combination. When I cut into the meringue, a big piece of it flew off the table. So embarrassing for a first date. Unfortunately, my partner (lover, boyfriend, significant other) died of a stroke many years ago. But this great recipe, always good and easy to make, lives on as his memorial. Serve this for dinner on a warm evening. Or use it as a main ingredient for brunch, any time of the year.

JAN'S SALMON MOUSSE WITH DILL SAUCE

serves 6 - 8 as dinner or

10 - 12 for brunch (with other dishes)



For the mousse

1 lb can of salmon

3 T chopped, drained capers

3/4 C mayonnaise (use Hellman's)

2 envelopes unflavored gelatin

1/4 C cold water

1/4 C hot water

3 T chopped onion

4 T fresh lemon juice

salt, freshly ground black pepper, paprika and Tabasco to taste

1 C heavy cream

cottage cheese

For the dill sauce

1 egg

1 T fresh lemon juice

1 t sugar

a large container of sour cream

2 T finely chopped onion

dill weed to taste (preferrably fresh; use lots)

Make the mousse

1. Soften gelatin over the cold water in a small bowl.

2. Put all the other ingredients except the hot water in a blender (or food processor) and blend thoroughly.

3. Pour the hot water over the gelatin and mix thoroughly. Add gelatin to the mixture in the blender (or food processor) and blend again.

4. Pour the mixture into a well-oiled mold, filling up any remaining space at the top with cottage cheese, and place the mold in the freezer for exactly 15 minutes, no more. Remove to the refrigerator.

5. When ready to serve, remove mold from refrigerator and unmold mousse. You may have to lay a warm kitchen towel over the bottom of the mold to loosen the mousse. Serve with dill sauce.

Make the dill sauce
1. Beat together the egg, lemon juice and sugar.

2. Add the sour cream, finely chopped onion and dill weed to taste.

3. Refrigerate for at least one hour.

Note: don't tell anyone but you can use any canned salmon; all varieties taste the same. And don't worry about the dark meat on the samon or the little bones, if there are any. This all gets mushed together in the blender. If you'd like the mixturee to be more pink, just add a little more paprika.