You are here

Salmon Mousse

Ingredients
  Canned red salmon 8 Ounce, skin and bones removed (1 can, 225 gram)
  Aspic jelly 1⁄2 Pint (300 milliliter)
  Lemon juice 30 Milliliter (2 tablespoons)
  Freshly chopped parsley 15 Milliliter (1 tablespoon)
  Salt To Taste
  Freshly ground black pepper To Taste
  Double cream 1⁄4 Pint (150 milliliter)
  Watercress 1 Tablespoon (for garnish)
  Cucumber slices 4 (for garnish)
Directions

MAKING
1. In a blender container, put the salmon, aspic jelly, lemon juice, parsley salt and pepper; make a smooth mixture.
2. Fold in the cream with the salmon mixture and mix thoroughly.
3. Spoon the mixture into wetted 750 ml/1 1/4 pint/ 3 cup ring mould and chill in the refrigerator until set.
4. To freeze: cover with foil, and then pack in a freezer bag.
5. Seal and return to the freezer; label the bag as it makes it easier to distinguish.
6. To thaw and serve: remove wrappings and turn the frozen mousse out onto a serving platter and thaw at room temperature for 3 hours.

SERVING
7. Arrange the Salmon Mousse on a serving platter and garnish with watercress and cucumber slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Salmon
Interest: 
Healthy
Cook Time: 
30 Minutes
Servings: 
4

Rate It

Your rating: None
4.305265
Average: 4.3 (19 votes)