Salmon Mousse Recipe

Name: Salmon Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 envelopes unflavored gelatin; 1 c. boiling water; 1 c. mayonnaise; 2 Tbsp. lemon juice; 3 Tbsp. finely chopped onions; 1 tsp. Tabasco sauce; 1/2 tsp. paprika; 1 tsp. salt; 2 tsp. capers, rinsed and chopped; 1 (15 1/2 oz.) can salmon, drained, or 1/2 lb. poached fresh salmon; 1/2 pt. whipping cream

Servings: persons

2 envelopes unflavored gelatin
1 c. boiling water
1 c. mayonnaise
2 Tbsp. lemon juice
3 Tbsp. finely chopped onions
1 tsp. Tabasco sauce
1/2 tsp. paprika
1 tsp. salt
2 tsp. capers, rinsed and chopped
1 (15 1/2 oz.) can salmon, drained, or 1/2 lb. poached fresh salmon
1/2 pt. whipping cream

1
Mix gelatin with 1/2 cup cold water in a bowl; let stand about 5 minutes.
2
Add boiling water; mix well to dissolve.
3
Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt.
4
Stir salmon into mixture.
5
Whip cream until fairly stiff; fold into the salmon mixture.
6
Pour into a greased mold or bowl; cover with plastic wrap and refrigerate for at least 3 hours.
7
Turn out onto a plate.
8
Before serving, garnish with celery slices, olives and lemon wedges.

1042

kcal

Calories

113

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 11 ingredients. The key ingredients include: 2 envelopes unflavored gelatin, 1 c. boiling water, 1 c. mayonnaise, 2 Tbsp. lemon juice, and more.

Yes, 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.

Salmon Mousse

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