BREAKING NEWS: Today we are giving away an advance copy of Lucy Burdette's fantastic new novel, "Death in Four Courses," the dishiest of mysteries and the second in her Key West food critic mysteries to a lucky commenter!
HALLIE EPHRON: My sister Nora and I disagreed on virtually everything (I barely notice my neck and carry a purse the size of a mailing envelope, just for example.) But on one topic we were completely in synch: food.
Many Christmases ago she sent me and my sisters Delia and Amy each an accordian pleated file with copies of her favorite handwritten recipes tucked in. I think it was around the time that "Heartburn" came out because some of the recipes are in that book, too, like the key lime pie that Rachel Samstat throws in her philandering husband Mark's face.
Among the other recipes were "Mrs. Hellman's Pot Roast" which required a can of cream of mushroom soup and an envelope of dried mushroom soup. I never tried to make it. But a recipe I've made over and over is Nora's salmon-yogurt mousse -- the perfect summer treat. It's absolutely delicious, cheap, and healthy.
WARNING (from Hallie): Do not be tempted to use anything but FRESH dill in this, and if you adulterate it with "low fat" mayo or yogurt, you're on your own.
Nora Ephron's Salmon-Yogurt Mousse
1 cup fresh dill
1 cup (she specified Hellman's) mayonnaise
2 cups plain yogurt
1 peeled and sliced cucumber
1 envelope gelatin
1/2 cup boiling water
1 T lemon juice
2 small onions sliced
2 dashes of Tabasco
3 drained anchovies
1 lb. canned salmon with juice (pick through to remove bones)
Chop dill. Mix 2/3 of it with 1/2 cup of mayonnaise and 1 cup of yogrt. Chill to serve as garnish with cucumber slices.
In a food processor, combine 1/3 of dill with gelatin, lemon juice, oion, and 1/2 cup boiling water. Process for 1 minute to dissolve gelatin. Scrape side with spatula to push any clinging gelatin into the mixture. Add 1/2 cup mayonnaise, 1 cup of yogurt, salmon and juice, Tabasco, and anchovies. Process 60 seconds until smooth.
Pour into 4-cup mold rinsed in cold water (do not dry). Refrigerate at least 2 hours or overnight. Serve with garnish.