Curried Salmon Mousse

Still looking for recipes to clean out the freezer before fishing or dipnetting for salmon? Although this recipe is a little time consuming, it is well worth the effort. This is an elegant appetizer or a stand-alone Sunday-we got up late and just want to chill on the deck kind of food. I buy my curry paste at the Asian Market near the Aurora Subdivision behind Randy Smith on Danby. The market has the yellow, green and red pastes and all are excellent! Great products at great prices and really nice people.

This is what you will need for this recipe:

1/2 cup dry white wine (I used a Sauvignon Blanc or a Fume Blanc--it works best with strong fish like salmon)
2 tsp. salt divided in the recipe
1 lb king or sockeye salmon fillet (boned)
1 TBSP. canola oil
1 cup chopped onion
1 TBSP chopped garlic
1 TBSP chopped ginger
1/2 tsp. red curry paste
1/3 cup coconut milk
1/4 cup cream cheese
1/4 cup lime juice
1 1/2 tsp. sugar
chives to garnish

Boil 2 cups water, wine and 1 tsp. salt. Add salmon and simmer for 10 minutes or until flaky. Drain, cool, skin and flake.

Soften onions, garlic and ginger over medium heat. Stir in red curry paste and cook until blended (about a minute).

Food process the coconut milk, cream cheese, sugar and salt until smooth. Add fish and lime juice. Process again until smooth. Transfer to a pretty dish, top with chives and chill for at least 2 hours. Serve cold with crackers to your hungry guests with a glass of Grenache Blanc.