Chocolate Mousse

February 2nd, 2010 | Posted by admin

Salmon is evident in many of Diana's favorite recipes for entertaining. Almost everyone likes the flavor and color of the beautiful eyes adds appeal to your buffet. Here are three healthy, light dishes, you can start: an appetizer, a salad and a main dish.

Smoked Salmon Salad

1 / 2 pound smoked salmon, cut into bite-size pieces

1 16-oz can small white beans, drained and rinsed

1 small sweet onion, chopped

2 stalks celery, chopped

1Cup of orange, mandarin and Clementine sections, in bite-sized pieces

1 cup frozen peas (no need to thaw)

1 / 2 cup Italian parsley, minced

1 teaspoon oregano

Lemon juice

Rice vinegar, to taste (with about 2 tablespoons) start,
salad or a light Italian dressing

A pinch of cayenne pepper or hot pepper sauce Dash, to taste

Mix all ingredients and let cool.

6-8 servings

Chilled Salmon Mousse

1 cup bottled clamJuice or chicken broth

2 envelopes unflavored gelatin

1 15-oz can red salmon (preferably sockeye)

2 tablespoons capers (optional)

1 bunch green onions, sliced (sliced white part only)

Juice of 1 lemon

1 teaspoon oregano

Pinch of cayenne pepper or to taste

1 cup fat free sour cream or yogurt

Fresh herbs, lemon slices and pepper strips for garnish

Heat clam juice or broth in a small saucepan and stir in gelatin. Combine dissolved in mixing with other ingredients except the sour cream or yogurt in a blender and smooth. Tube yogurt or sour cream and pour into a nonstick frying pan or shape. Chill until firm. Cade, and decorate as desired. Wonderful with strips of red pepper for the dippers.

6-8 people, more than one part of a buffet

Salmon baked with porcini mushrooms

2 Vidalia or other sweet onion, chopped

4-6 salmon steaks

£ 1 PortobelloMushrooms, sliced

Lemon juice

Herbs of your choice (optional)

Lemon slices for garnish

Freshly ground black pepper

Preheat oven to 350 degrees. Place a layer of onions in bottom of a saucepan with tight-fitting lid (big enough to hold fish steaks in one or two layers). Steaks of fish put on the onions, then mushrooms and remaining onions on top of ice. (If you have two layers of fish, place some ofMushrooms and onions between the layers and the other at the top.) Hang up fresh herbs, if you use them, and press the lemon juice over all. Cover and cook 30 minutes, or serve the fish in the middle (test with a dull knife or a fork.) With lemon slices and pass the pepper mill.

4-6 servings

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