Name: Salmon Mousse
Yield: 12 or more portions
Ingredients: ¼ cup cold water; 1 envelope unflavored gelatin; 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; ½ cup boiling water; 1 teaspoon salt; ¼ teaspoon sweet paprika; 1 tablespoon finely grated onion; Dash of Tabasco sauce; 1 tablespoon fresh lemon juice; ½ cup mayonnaise

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

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

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of