Salmon Mousse

14 ingredients
11 steps

Ingredients

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup boiling water
  • 1/2 cup mayonnaise, preferably Hellmanns
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely grated onion
  • Dash of Tabasco
  • 1/4 teaspoon sweet paprika
  • 1 teaspoon salt
  • 2 tablespoons finely chopped fresh dill
  • 2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed
  • 1 cup heavy cream
  • Watercress, for garnish
  • Toast, pumpernickel, or crackers, for serving

Directions

  1. 1
    Soften the gelatin in the cold water in a large mixing bowl.
  2. 2
    Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves.
  3. 3
    Cool to room temperature.
  4. 4
    Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt, and dill.
  5. 5
    Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 20 minutes.
  6. 6
    Fold in the finely flaked salmon.
  7. 7
    In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy.
  8. 8
    Fold gently into the salmon mixture.
  9. 9
    Transfer the mixture to a 6- to 8-cup bowl or decorative mold.
  10. 10
    Cover and refrigerate for at least 4 hours.
  11. 11
    Garnish with watercress, and serve with toasts, pumpernickel, or crackers.

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