Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

This is a summer favorite. Serve with a refreshing cucumber salad, or as a spread for crackers. Cook time equates to 6 hours chilling.

Ingredients Nutrition


  1. In a mini food processor, blend salmon with vinegar, then transfer to a bowl.
  2. Whisk gelatine into hot water with a fork until dissolved.
  3. When cool, combine gelatine mixture with sugar, mustard, creamed horseradish and mayonnaise, and stir into salmon.
  4. Then fold the celery, capers, green onions and bread and butter pickles, through the salmon mixture.
  5. Lastly, lightly whip the cream and add.
  6. Taste for seasoning and add a smidgen of salt and pepper if desired.
  7. Spoon into a lightly oiled 4-cup mould.
  8. Refrigerate for six hours, or until chilled and set.
  9. To unmould, quickly dip in hot water, then turn upside down onto a serving platter.
Most Helpful

I made this for the 2006 OZ/NZ Regional Tour and was delighted with both the appearance and the taste of this mousse. A great blend of flavours. I used brown sugar, red wine vinegar (because that's what I had on hand) and I added 2 cloves of minced garlic. Thank you, Daydream, for a wonderful summer recipe!

bluemoon downunder March 20, 2006

wow! excellent flavor! I did have a littel trouble getting it outof the mold. Next time, I think I'll just use a bowl. I wasn't sure what dry English style mustard was, so I just used regular pwdrd mustard, and cut down a little. Great flavor!

Lightly Toasted August 15, 2003