Salmon Horseradish Mousse with Caviar Recipe

Name: Salmon Horseradish Mousse with Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope unflavored gelatin (about 1 tablespoon); 1/2 cup cold water; 3 tablespoons chopped onion; 1 tablespoon chopped fresh dill sprigs (rinse and spin dry before chopping) or 1/2 teaspoon dried dill, crumbled; 2 tablespoons fresh lemon juice; a 14 3/4-ounce can sockeye salmon, drained, or 1 1/4-pound fresh salmon fillet, cooked and crumbled (about 2 cups); a 6-ounce jar horseradish, drained and squeezed dry (about 1/4 cup); 1/2 cup mayonnaise; 1 cup sour cream; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1/4 teaspoon paprika; 2 ounces salmon roe; Accompaniment: cocktail rye bread or crackers

Servings: persons

1 envelope unflavored gelatin (about 1 tablespoon)
1/2 cup cold water
3 tablespoons chopped onion
1 tablespoon chopped fresh dill sprigs (rinse and spin dry before chopping) or 1/2 teaspoon dried dill, crumbled
2 tablespoons fresh lemon juice
a 14 3/4-ounce can sockeye salmon, drained, or 1 1/4-pound fresh salmon fillet, cooked and crumbled (about 2 cups)
a 6-ounce jar horseradish, drained and squeezed dry (about 1/4 cup)
1/2 cup mayonnaise
1 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon paprika
2 ounces salmon roe
Accompaniment: cocktail rye bread or crackers

1
In a small saucepan sprinkle gelatin over water and let soften 1 minute.
2
Gently heat mixture over moderately low heat, stirring until gelatin dissolves (do not let boil).
3
In a food processor puree onion.
4
Add gelatin mixture and all remaining ingredients except salmon roe and puree until smooth.
5
Lightly oil a 1-quart terrine or loaf pan (8 1/2 by 3 1/4 by 2 1/2 inches) and spread half of mousse evenly on bottom.
6
Gently spread salmon roe evenly over mousse.
7
Spoon remaining mousse evenly over salmon roe.
8
Chill mousse, covered, at least 12 hours and up to 4 days.
9
Just before serving, run a thin knife around edges of terrine or loaf pan and dip terrine or loaf pan in hot water 5 to 10 seconds.
10
Invert mousse onto a platter.
11
Serve mousse with bread or crackers.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 envelope unflavored gelatin (about 1 tablespoon), 1/2 cup cold water, 3 tablespoons chopped onion, 1 tablespoon chopped fresh dill sprigs (rinse and spin dry before chopping) or 1/2 teaspoon dried dill, crumbled, and more.

Yes, Salmon Horseradish Mousse with Caviar 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.

That's it — enjoy your meal!

Salmon Horseradish Mousse with Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions