The flavor gets 5 stars. If you want a gelatin based texture there is nothing wrong with this. I was looking for something creamier so I used this as a starting point. I saw an ad for appetizers that had avacado mousse topped with salmon. Loved the idea, but not the mousse. So I tried this one as written next. The flavor is what I wanted, but still had a bit too much jello texture for what I had in my head. Then I made this but subbed cream cheese for the broth/ gelatin. Bingo... The creamy mousse for piping on dessert crackers / topped with salmon and a sprig of fresh dill.