Salmon Mousse Recipe

Name: Salmon Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 envelopes unflavored gelatin; ½ cup water; 1 (15 1/2 ounce) can red salmon, drained,flaked,and picked over; 1 cup mayonnaise; 2 tablespoons vinegar; 2 tablespoons ketchup; 1 -2 dash cayenne pepper; 1 dash black pepper; 15 pimento stuffed olives, sliced; 2 hard-boiled eggs, chopped; 2 tablespoons sweet pickle relish or 2 tablespoons chopped sweet pickles; 1 cup whipping cream, whipped; lettuce

Servings: persons

2 envelopes unflavored gelatin
½ cup water
1 (15 1/2 ounce) can red salmon, drained,flaked,and picked over
1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons ketchup
1 -2 dash cayenne pepper
1 dash black pepper
15 pimento stuffed olives, sliced
2 hard-boiled eggs, chopped
2 tablespoons sweet pickle relish or 2 tablespoons chopped sweet pickles
1 cup whipping cream, whipped
lettuce

1
Add the gelatin and water to a small saucepan; stir to combine.
2
Set on medium heat until gelatin is dissolved, stirring continuously.
3
Remove from heat and set aside.
4
Add salmon and the next 5 ingredients to a mixing bowl; stir to combine.
5
Add in olives, eggs, relish, and dissolved gelatin; stir to combine.
6
Fold in whipped cream.
7
Transfer mixture to a well-greased 5 1/2 to 6 cup mold.
8
Refrigerate overnight.
9
Unmold on a lettuce-lined plate.
10
Garnish as desired.

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

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: 2 envelopes unflavored gelatin, ½ cup water, 1 (15 1/2 ounce) can red salmon, drained,flaked,and picked over, 1 cup mayonnaise, 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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