Salmon Mousse

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 pound can salmon
  • 2 yolks of eggs, beaten
  • ½ teaspoon salt
  • ¼ cup hot vinegar
  • tablespoons sugar
  • ¾ tablespoon granulated gelatine
  • 1 teaspoon mustard
  • ¾ cup scalded milk
  • 2 tablespoons cold water
  • tablespoons melted butter


Rinse the salmon in a can with hot water, and drain thoroughly. Remove skin and bone, and pick the flesh fine with a silver fork, then set aside. Mix the dry ingredients. Pour over gradually, the scalded milk, and, when well mixed, place in double boiler, and stir and cook 5 minutes. Then add the melted butter, the beaten yolks, with a tablespoon of cold water added, and the hot vinegar. Stir and cook a moment. Then add the granulated gelatine, softened in two tablespoons of cold water. Stir until melted, then add the salmon, and turn into small moulds to harden. Serve with Cucumber Sauce, No. 2.