Buffer

Crab and Salmon Ring with Pomegranate Seeds

Elvis Elvis

Crab and Salmon Ring With Pomegranate Seeds Recipe

4 pomegranates

2 packages (2 tablespoons) unflavored gelatin

6 tablespoons dry white wine

2 tablespoons fresh lemon juice

1 pound salmon fillet, cooked and flaked, all bones removed

1 pound cooked crabmeat, picked over, all cartilage removed

1 cup finely ground blanched almonds

2-1/4 cups milk

Salt and white pepper to taste

Radishes and tender beet greens for garnish, if desired

Instructions

Working with one at a time, break each pomegranate open in a bowl of cold water and remove the seeds from the honeycomb interior (they should float to the top of the water). In a sieve rinse and drain the seeds. Set aside. Repeat with remaining pomegranates.

In a small heat-proof bowl combine the gelatin with the white wine and lemon juice and let soften for 10 minutes. Set the bowl of gelatin in a pan of hot water and let stand, stirring occasionally, until completely dissolved.

Crab and Salmon Ring with Pomegranate SeedsCrab and Salmon Ring with Pomegranate Seeds

In a food processor combine the salmon, crab, and almonds and puree until smooth. With the motor running add the milk in a stream and continue to puree just until combined well. Transfer to a bowl, stir in the gelatin, 3 tablespoons of the pomegranate seeds, and salt and pepper to taste. Reserve the remaining pomegranate seeds for garnish.

Rinse a 6-1/2-cup ring mold with cold water. Do not dry. Pour the fish mousse into the mold, smoothing the top, cover with plastic wrap, and chill for 3 hours or overnight.

To serve: Dip the mold up to its rim in hot water for 30 seconds. Run a thin knife inside the mold to loosen the mousse and cover mold with an inverted plate. Invert mousse onto plate and garnish with the reserved pomegranate seeds, radishes, and beet greens.

Yield: 6 to 8 servings