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Cold Salmon Mousse

American.Kitchen's picture
The cold salmon mousse is a geltin fish mousse recipe. Prepared with mayonnaise and heavy cream added to it, the cold salmon mousse is spiced with cayenne and chilled to serve. Delicate to taste, it has a mild lemony flavor to it.
Ingredients
  Red salmon/2 cups cooked fresh salmon 1 Can (10 oz)
  Cayenne 1 Dash
  Unflavored gelatin 1 Tablespoon (1 envelope)
  Fresh lemon juice 2 1⁄2 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Mayonnaise 3 Tablespoon
  Salt 1 Teaspoon
  Heavy cream 1⁄4 Cup (4 tbs)
Directions

Drain salmon, discard any bones, and mash as smooth as possible with a fork.
Combine salmon with lemon juice, salt, and cayenne.
Sprinkle gelatin over cold water to soften.
Put in a pan of boiling water and stir until gelatin is dissolved.
Add to salmon mixture, then add the mayonnaise and the cream, which has been whipped until it holds a shape.
Pour into a 1 quart mold and chill until firm.
Unmold on a cold platter and garnish with watercress and deviled eggs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Salmon

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