Salmon Mousse With Sour Cream Dill Sauce Recipe

Name: Salmon Mousse With Sour Cream Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 sauce; 1/4 tsp. paprika; 1 tsp. salt; 2 c. canned salmon, drained and finely chopped; 1 Tbsp. chopped capers; 1/2 c. heavy cream; 3 c. cottage cheese; Sour Cream Dill Sauce (directions follow)

Servings: persons

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 sauce
1/4 tsp. paprika
1 tsp. salt
2 c. canned salmon, drained and finely chopped
1 Tbsp. chopped capers
1/2 c. heavy cream
3 c. cottage cheese
Sour Cream Dill Sauce (directions follow)

1
Soften gelatin in cold water, add boiling water and stir until gelatin has dissolved.
2
Cool.
3
Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt and mix well.
4
Chill to consistency of unbeaten egg whites.
5
Add salmon and capers and beat well.
6
Whip the cream, fold into salmon mixture and turn into a 2-quart oiled fish mold.
7
Add the cheese to fill the mold.
8
Chill until set. Unmold onto a serving platter and garnish with watercress, lemon slices, parsley and/or olives.
9
Serve with Dill Sauce.

1549

kcal

Calories

138

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 envelope unflavored gelatin, 1/4 c. cold water, 1/2 c. boiling water, 1/2 c. mayonnaise, and more.

Yes, Salmon Mousse With Sour Cream Dill Sauce 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 With Sour Cream Dill Sauce

How did you like this recipe?

Frequently Asked Questions