Salmon Mousse Recipe

Name: Salmon Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. butter or margarine; 1 1/2 Tbsp. flour; 1/2 c. milk; 1 (No. 2) can salmon; 1 small can sliced mushrooms; 2 Tbsp. chopped celery; 1 small onion, chopped; 2 Tbsp. chopped parsley; 1 Tbsp. dry mustard; 3 Tbsp. cream; 1 tsp. salt; 1/4 tsp. pepper; 2 eggs, separated; 1/4 c. fine bread crumbs

Servings: persons

1 Tbsp. butter or margarine
1 1/2 Tbsp. flour
1/2 c. milk
1 (No. 2) can salmon
1 small can sliced mushrooms
2 Tbsp. chopped celery
1 small onion, chopped
2 Tbsp. chopped parsley
1 Tbsp. dry mustard
3 Tbsp. cream
1 tsp. salt
1/4 tsp. pepper
2 eggs, separated
1/4 c. fine bread crumbs

1
Melt the butter in a small saucepan.
2
Stir in the flour until smooth, then add the milk gradually and stir over low heat until thick.
3
Drain the salmon; remove bones and skin and flake with a fork.
4
Add cream sauce, mushrooms, celery, onion, parsley, mustard, cream, salt and pepper.
5
Separate the eggs and stir the unbeaten yolks into the fish mixture.
6
Beat the whites stiff and fold in gently.

242

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 14 ingredients. The key ingredients include: 1 Tbsp. butter or margarine, 1 1/2 Tbsp. flour, 1/2 c. milk, 1 (No. 2) can salmon, 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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