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Salmon Mousse With Vinegar

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  Unflavored gelatin 3 Tablespoon (3 Envelopes)
  Cold water 3⁄4 Cup (12 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Dry mustard 1 Tablespoon
  Canned red salmon 3 Pound (3 Cans, 1 Pound Each)
  Celery 3 Cup (48 tbs), finley diced
  Chopped sweet pickle 3 Tablespoon
  Minced parsley 2 Tablespoon
  Finely grated onion 2 Tablespoon
  Dill seeds 1 Teaspoon, crushed
  Worcestershire sauce 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Whipping cream 1 1⁄2 Cup (24 tbs)
  Watercress/Parsley 2 Tablespoon
  Cucumber sauce 2 Teaspoon

Combine gelatin, water, lemon juice and vinegar in small dish.
Let stand 5 minutes.
Add dry mustard and stir to blend.
Set dish in boiling water and stir until gelatin is dissolved.
Cool (do not chill).
Flake salmon finely into large bowl.
Add celery, pickle, parsley, onion, dill seeds, Worcestershire sauce, salt and pepper.
Stir in dissolved gelatin mixture.
Whip cream until stiff and fold into salmon mixture.
Pour into large mould (2 1/2 to 3 qts.) or 2 small moulds and chill until set.
Unmould and garnish with watercress or parsley

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