Salmon Mousse
A molded salmon mousse of red salmon, mayonnaise, dill, paprika, lemon and whipped heavy cream, set with gelatin in a 4-cup or fish-shaped mold. Chill 4 hours.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Salmon mousse is a showpiece for a buffet, and Sandra Mills's blender method makes it easy. Gelatin is dissolved in boiling water with lemon and onion, then blended with mayonnaise, paprika, dill and canned red salmon, and lightened with heavy cream.
It sets in a 4-cup mold in about four hours. As her book says, if you can find a small fish mold, it is perfect for this recipe.
Ingredients
- 1 envelope gelatin
- 1 slice onion
- 1 tablespoon lemon juice
- 1/2 cup boiling water
- 1/2 cup mayonnaise
- 1/4 teaspoon paprika
- 1 teaspoon dill
- 1 large can (16 ounces) or 2 small (7 ounces) cans of red salmon
- 1 cup heavy cream
- Mayonnaise, to coat the mold
Instructions
- Dissolve the gelatin. Place the gelatin, onion slice, lemon juice and boiling water in the jar of a blender. Blend covered at high speed for 40 seconds.
- Add the salmon. Shut off the blender and add the mayonnaise, paprika, dill and salmon. Blend on high until smooth.
- Add the cream. Add the cream one-third at a time, blending in between.
- Prepare the mold. Prepare a 4-cup mold by wiping the inside with a thin film of mayonnaise. If you can find a small fish mold, it is perfect for this recipe.
- Chill. Pour the salmon mixture into the mold and chill for 4 hours.
- Unmold. To unmold, run a knife around the edge and turn it onto a serving plate.
Tips
- Remove any skin and large bones from canned salmon before blending; the small soft bones blend in.
- Garnish with cucumber slices, lemon and fresh dill, and serve with crackers or cocktail rye.
Questions about this recipe
- How do I get salmon mousse out of the mold?
- Run a thin knife around the edge, then turn it onto the plate. If it sticks, dip the mold in warm water for a few seconds first.
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