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Salmon Mousse

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  Canned salmon 16 Ounce (1 Can)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Mayonnaise/Salad dressing 2 Cup (32 tbs)
  Chili sauce 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Dried dill weed 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned tuna 7 Ounce, drained and finely flaked (1 Can)
  Hard cooked eggs 4 , finely chopped
  Pimiento stuffed olives 1⁄2 Cup (8 tbs), finely chopped
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Sliced pimiento stuffed olives 1 Tablespoon
  Pimiento strips 1 Tablespoon
  Parsley 1 Tablespoon
  Assorted crackers 1 Cup (16 tbs)

Drain salmon, reserving liquid.
Add water to reserved liquid to total 1/2 cup, if necessary.
Bone and finely flake salmon; set aside.
In heatproof measuring cup combine gelatin and reserved salmon liquid.
Place cup in a saucepan of hot water and stir to dissolve gelatin.
Transfer dissolved gelatin to mixing bowl; gradually blend in mayonnaise or salad dressing.
Stir in chili sauce, lemon juice, Worcestershire sauce, dillweed, and pepper.
Fold in flaked salmon, tuna, egg, chopped olives, and onion.
Turn into a 6-cup mold.
Chill till firm.
Unmold mousse onto platter.
Garnish with additional sliced olives, pimiento strips, and parsley.

Recipe Summary

Main Dish

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