This one is tricky, and didn't turn out as well as I liked, but here it goes...
1 1/2 lbs of salmon (about 3 fillets)
powdered vegetable broth
1 1/2 cups of half and half
vegetarian gelatin (I couldn't find unflavored, so I went with orange flavored)
fresh dill
salt and pepper
I poached the salmon in a small amount of vegetable broth, then placed the
cooked fish into a blender with 1 tsp of dry vegetable broth, a little salt
and pepper, 1 cup of half and half, and 1/3 cup of dill. Puree. In a small pan
heat gelatin (I used the equivalent of 1/2 cup, but I recommend raising this
to at least a cup). Once dissolved, remove from heat and slowly add remaining
half and half. mix. Then add to blender and blend with other ingredients. Taste
to see if salt or pepper is needed. Pour into mold and place in a fridge for
at least 3 hours. Garnish with orange zest, dill and serve with bread or crackers.
The Mousse was served with aspargus listed below, and went together very well, with no planning between the two chefs. A happy accident.
Blanche asparagus. In other words cook it very briefly in boiling water, then plunge it into ice water. remove when cooled, and put in a bowl with olive oil, basalmic vinegar, fresh thyme salt and pepper. ignore for hours in the fridge.