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Bc Sockeye Salmon Mousse

chef.brandon's picture
Ingredients
  Canned sockeye salmon 15 Ounce (1 Can)
  Unflavored gelatin 1⁄2 Ounce (2 Envelopes, 1/4 Ounce Each)
  Sugar 1 Teaspoon
  Mayonnaise 1 1⁄4 Cup (20 tbs)
  Worcestershire sauce 2 Teaspoon
  Tomato sauce 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Hard cooked eggs 2 , chopped
  Chopped chives 2 Tablespoon
  Pepper 1⁄4 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Cucumbers 1 , thinly sliced
  Fresh dill 2 Tablespoon
  Assorted crackers 1 1⁄2 Cup (24 tbs)
Directions

Drain salmon - reserve liquid.
Add water if necessary to make 1 cup liquid.
Bone and flake salmon, set aside.
In small saucepan sprinkle gelatin and sugar over salmon liquid.
Heat, stirring constantly, till gelatin dissolves.
Remove from heat.
Combine mayonnaise, tomato sauce, lemon juice and Worcestershire sauce.
Add gelatin mixture and stir.
Chill till partially set.
Fold in the salmon, celery, egg, chives and pepper.
Whip cream till soft peaks form and fold into salmon mixture.
Pour into mould (oiled).
Chill till firm.
Line plate with lettuce.
Unmould mousse, garnish with cucumber.
Serve with crackers.
This can be halved - it's simply delicious!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Sprinkling
Ingredient: 
Salmon
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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