Salmon Mousse Recipe

Name: Salmon Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 1/2 oz.) can salmon; 2 c. mayonnaise or salad dressing; 2 Tbsp. lemon juice; 1/2 tsp. dried dill weed; 4 hard-boiled eggs; 1/2 c. pimento-stuffed olives; stuffed olives for garnish (optional); 2 envelopes unflavored gelatin; 1/2 c. chili sauce; 1 Tbsp. Worcestershire sauce; 1 (6 1/2 oz.) can drained tuna; 1/4 c. chopped onion

Servings: persons

1 (15 1/2 oz.) can salmon
2 c. mayonnaise or salad dressing
2 Tbsp. lemon juice
1/2 tsp. dried dill weed
4 hard-boiled eggs
1/2 c. pimento-stuffed olives
stuffed olives for garnish (optional)
2 envelopes unflavored gelatin
1/2 c. chili sauce
1 Tbsp. Worcestershire sauce
1 (6 1/2 oz.) can drained tuna
1/4 c. chopped onion

1
Drain salmon, reserving liquid.
2
Add water to equal 1/2 cup. Remove skin and bone from salmon and flake.
3
In small saucepan, combine the salmon liquid and gelatin.
4
Let stand 5 minutes.
5
Cook and stir over medium heat until gelatin is dissolved and transfer to a bowl.
6
Gradually stir in mayonnaise, then the chili sauce, lemon juice, Worcestershire sauce, dill weed and 1/4 teaspoon pepper.
7
Fold in salmon, flaked tuna, chopped eggs, olives and onion.
8
Turn mousse mix into greased 6-cup mold.
9
Cover with plastic wrap.
10
Chill for at least 5 hours or until firm.
11
Unmold and garnish with sliced olives if desired.

1051

kcal

Calories

104

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 12 ingredients. The key ingredients include: 1 (15 1/2 oz.) can salmon, 2 c. mayonnaise or salad dressing, 2 Tbsp. lemon juice, 1/2 tsp. dried dill weed, 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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