Salmon Mousse Recipe

Name: Salmon Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 3/4 c. clam juice or fish stock; 2 envelopes Knox unflavored gelatine; 2 (7 oz.) cans red sockeye salmon; 6 flat anchovy fillets; 2 Tbsp. capers; 2 green onions, chopped; juice of 1/2 lemon; 1 Tbsp. chopped dill weed; 8 drops Tabasco sauce; 1 3/4 c. sour cream; parsley or dill for garnish

Servings: persons

3/4 c. clam juice or fish stock
2 envelopes Knox unflavored gelatine
2 (7 oz.) cans red sockeye salmon
6 flat anchovy fillets
2 Tbsp. capers
2 green onions, chopped
juice of 1/2 lemon
1 Tbsp. chopped dill weed
8 drops Tabasco sauce
1 3/4 c. sour cream
parsley or dill for garnish

1
Dissolve gelatine in clam juice. Do not boil.
2
Put remaining ingredients except sour cream in a food processor.
3
Add the gelatine mixture.
4
(Be sure any bones in salmon have been removed.)
5
Blend until smooth. Add sour cream and blend for a moment until well mixed.
6
Pour into a 1 1/2 to 2-quart mold that has been sprayed with Pam.
7
Refrigerate several hours or overnight.
8
Excellent for luncheon or a first course.

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 11 ingredients. The key ingredients include: 3/4 c. clam juice or fish stock, 2 envelopes Knox unflavored gelatine, 2 (7 oz.) cans red sockeye salmon, 6 flat anchovy fillets, 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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