Salmon Mousse

Name: Salmon Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 tall (16 oz.) can salmon, drained; 1 envelope unflavored gelatin; 1/4 c. cold water; 1/2 c. boiling water; 1/2 c. mayonnaise; 1 Tbsp. lemon juice; 1 Tbsp. grated onion; 1/2 tsp. Tabasco; 1/4 tsp. paprika; 1/4 tsp. salt; 1 tsp. salt; 1/2 c. heavy cream

Eats Now Editorial Team · Seafood

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Salmon Mousse – a delicious recipe with salmon, unflavored gelatin, cold water, boiling water, mayonnaise, lemon juice. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 tall (16 oz.) can salmon, drained
1 envelope unflavored gelatin
1/4 c. cold water
1/2 c. boiling water
1/2 c. mayonnaise
1 Tbsp. lemon juice
1 Tbsp. grated onion
1/2 tsp. Tabasco
1/4 tsp. paprika
1/4 tsp. salt
1 tsp. salt
1/2 c. heavy cream

1
Sprinkle gelatin on cold water to soften and add water to dissolve.
2
Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt.
3
Remove skin and visible bone from salmon.
4
Flake well. Add salmon to mixture and mix well.
5
Fold in whipped cream.
6
Pour into oiled mold and chill.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 1 tall (16 oz.) can salmon, drained, 1 envelope unflavored gelatin, 1/4 c. cold water, 1/2 c. boiling water, 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.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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