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Bc Sockeye Salmon Mousse

chef.brandon's picture
  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)

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: 
Side Dish
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 634 Calories from Fat 473

% Daily Value*

Total Fat 53 g80.8%

Saturated Fat 8.3 g41.7%

Trans Fat 0 g

Cholesterol 158.6 mg52.9%

Sodium 686.4 mg28.6%

Total Carbohydrates 16 g5.3%

Dietary Fiber 0.69 g2.8%

Sugars 3.7 g

Protein 19 g37.2%

Vitamin A 16.8% Vitamin C 20%

Calcium 4.8% Iron 7.1%

*Based on a 2000 Calorie diet

Bc Sockeye Salmon Mousse Recipe