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  Unflavored gelatin 2 Tablespoon (2 envelopes)
  Consomme madrilene 26 Ounce (2 cans, 13 ounces each)
  Dry white wine 1⁄2 Cup (8 tbs)
  Canned salmon 2 Pound (2 cans, 1 pound each)
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Heavy cream 1⁄4 Cup (4 tbs)

1. Soften gelatin in 1 can of the madrilene in a medium-size saucepan. Heat and stir until gelatin dissolves; remove from heat. Stir in remaining 1 can madrilene.
2. Measure out 1/2 cup of the mixture and set aside. Stir wine into remaining mixture in saucepan.
3. Drain salmon; bone and flake into a large bowl. Beat in the 1/2 cup gelatin mixture and mayonnaise or salad dressing. Beat the cream until stiff in a small bowl; fold into the salmon mixture. Chill while preparing mold.
4. Place a 6-cup, fish-shape mold in a large pan of ice and water; let stand 5 minutes; pour in gelatin wine mixture. Chill 20 minutes, or until gelatin forms a thin coat on bottom and sides of mold; pour off unset gelatin mixture into a bowl.
5. Spoon salmon over the layer in mold, spreading to within 1/2 inch of sides of mold; chill till softly set.
6. Spoon the remaining gelatin mixture back into mold around salmon and on top; remove mold from ice and water. Chill in refrigerator at least 6 hours, or until firm.
7. When ready to serve, run a sharp-tip, thin-blade knife around top of salad; dip mold very quickly in and out of hot water. Cover with a chilled serving plate; turn upside down; lift off mold. Garnish with twists of lemon rind, mayonnaise or salad dressing and curly endive, if you wish.

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Salmon Mousse In Aspic Recipe