Salmon Mousse

Name: Salmon Mousse
Yield: 12 or more portions
Ingredients: 1 envelope unflavored gelatin; 2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed; 2 tablespoons finely chopped fresh dill; 1 cup heavy or whipping cream; 2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed; 1 cup heavy or whipping cream; ½ cup boiling water; ¼ cup cold water; 1 tablespoon fresh lemon juice; ½ cup mayonnaise; Dash of Tabasco sauce; 1 tablespoon finely grated onion; 1 teaspoon salt; ¼ teaspoon sweet paprika

Preparation info

12
or more portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This pâté is light, pretty, refreshing, and one of those foods that you enjoy time after time. It’s been a favorite of ours for years. Serve it on toasts, black bread, or crackers.

Ingredients

1 envelope unflavored gelatin
¼ cup cold water
½ cup boiling

Starter
Pescatarian
Spicy

Method

Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin has dissolved. Cool to room temperature.
Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt, and dill. Stir to blend completely, and refrigerate until the mixture begins to thicken slightly, about 20 minut