Salmon Mousse (Egg Sauce Optional) Recipe

Name: Salmon Mousse (Egg Sauce Optional)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked fresh salmon; 2 ½ tablespoons fresh lemon juice; 1 teaspoon salt; 1 dash cayenne; 1 (1/4 ounce) envelope unflavored gelatin; ½ cup cold water; 3 tablespoons mayonnaise; ¼ cup heavy cream; 1 cup milk; ¾ cup light cream; ¼ cup whipping cream; 2 small onions, sliced thin; 12 bay leaf; 1 whole clove; 3 tablespoons butter; 3 tablespoons flour; 1 teaspoon salt; 1 dash white pepper; 2 hard-cooked eggs

Servings: persons

2 cups cooked fresh salmon
2 ½ tablespoons fresh lemon juice
1 teaspoon salt
1 dash cayenne
1 (1/4 ounce) envelope unflavored gelatin
½ cup cold water
3 tablespoons mayonnaise
¼ cup heavy cream
1 cup milk
¾ cup light cream
¼ cup whipping cream
2 small onions, sliced thin
12 bay leaf
1 whole clove
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1 dash white pepper
2 hard-cooked eggs

1
Drain salmon, discard bones, mash smoothly.
2
Combine salmon, lemon juice, salt and cayenne.
3
Sprinkle gelatin over cold water to soften.
4
Put in pan of boiling water and stir until gelatin is dissolved.
5
Add to salmon mixture, then add mayonnaise, and the cream which has been whipped until it holds its shape.
6
Pour into 1 quart mould and chill until set.
7
Unmound on platter and garnish with watercress and deviled eggs.
8
Sauce---------------.
9
Heat milk and cream together with the onion slices, bay leaf and whole clove until film forms.
10
Skim the surface.
11
Melt butter in a saucepan, stir in flour keeping it smooth, (with a whisk) and cook over a very low heat for a few minutes.
12
Pour in scalded milk mixture and cook over a low heat stirring constantly, until mixture bubbles.
13
Remove from heat, season with salt and pepper and strain into a saucepan.
14
Add eggs, coarsely chopped and heat through.
15
Do not cook any further.
16
If the sauce seems too thick, add a little more light cream.
17
Serve separately in a warm sauceboat.
18
The delight is in having the sauce warm with the cold mousse.
19
Can add 1 teaspoon tarragon to sauce for different flavour.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 cups cooked fresh salmon, 2 ½ tablespoons fresh lemon juice, 1 teaspoon salt, 1 dash cayenne, and more.

Yes, Salmon Mousse (Egg Sauce Optional) 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.

That's it — enjoy your meal!

Salmon Mousse (Egg Sauce Optional)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions