Creamy Salmon Mousse Recipe

Name: Creamy Salmon Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 3/4 ounce) can red salmon, drained,with skin and round bones removed; ½ cup white wine vinegar; 4 teaspoons gelatin; ¼ cup hot water; 4 teaspoons sugar; 1 teaspoon dry English-style mustard; 4 teaspoons creamed horseradish; 4 teaspoons mayonnaise; ¾ cup finely diced celery; 2 teaspoons chopped capers; 2 tablespoons finely chopped green onions; 2 tablespoons finely chopped bread and butter pickles; ½ cup low-fat whipping cream

Servings: persons

1 (14 3/4 ounce) can red salmon, drained,with skin and round bones removed
½ cup white wine vinegar
4 teaspoons gelatin
¼ cup hot water
4 teaspoons sugar
1 teaspoon dry English-style mustard
4 teaspoons creamed horseradish
4 teaspoons mayonnaise
¾ cup finely diced celery
2 teaspoons chopped capers
2 tablespoons finely chopped green onions
2 tablespoons finely chopped bread and butter pickles
½ cup low-fat whipping cream

1
In a mini food processor, blend salmon with vinegar, then transfer to a bowl.
2
Whisk gelatine into hot water with a fork until dissolved.
3
When cool, combine gelatine mixture with sugar, mustard, creamed horseradish and mayonnaise, and stir into salmon.
4
Then fold the celery, capers, green onions and bread and butter pickles, through the salmon mixture.
5
Lastly, lightly whip the cream and add.
6
Taste for seasoning and add a smidgen of salt and pepper if desired.
7
Spoon into a lightly oiled 4-cup mould.
8
Refrigerate for six hours, or until chilled and set.
9
To unmould, quickly dip in hot water, then turn upside down onto a serving platter.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (14 3/4 ounce) can red salmon, drained,with skin and round bones removed, ½ cup white wine vinegar, 4 teaspoons gelatin, ¼ cup hot water, and more.

Yes, Creamy Salmon Mousse falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Salmon Mousse

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