Pomegranate Crab and Salmon Mousse Recipe

Pomegranate seeds give flavor and color to a seafood mousse of crab and salmon. Whip this up fast in the food processor, but plan ahead to refrigerate at least 4 hours or overnight.

Prep Time: 20 minutes

Ingredients:

• 4 pomegranates
• 2 packages (2 Tablespoons) unflavored gelatin
• 6 Tablespoons sweet red wine (such as Lambrusco)
• 2 Tablespoons fresh lemon juice
• 1 pound cooked, boneless salmon fillet, flaked
• 1 pound cooked crabmeat, picked over to remove cartilage
• 1 cup finely ground blanched almonds
• 2-1/4 cups milk
• Salt and white pepper to taste
• Baby radish slices and baby spinach for garnish, optional

Preparation:

Peel the pomegranates and remove the seeds. Set seeds aside.

Soak the gelatin in the wine and lemon juice in a heat-proof bowl for 10 minutes. Place the bowl over a pot of hot water and let stand until dissolved. Stir to combine.

Place salmon, crab, and almonds in the bowl of a food processor. Puree until smooth. Add milk slowly down the processor chute, continuing to process until incorporated.

Remove puree to a bowl. Stir in gelatin and 1/2 cup of the pomegranate seeds (reserve the rest for garnish). Season to taste with salt and pepper.

Rinse a 6-1/2-cup ring mold with water, but do not dry. Press the salmon and crab mixture into the mold. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

To remove the mousse from the mold, dip the mold into hot water up to the rim for 30 seconds. Place an inverted plate over the top of the mold. Flip it over and tap gently on the counter until mold releases. Garnish with radishes and spinach. Sprinkle with remaining pomegranate seeds.

Yield: 6 to 8 servings