Creamy Salmon Mousse
- Ready In:
- 6hrs 30mins
- Ingredients:
- 13
- Yields:
-
4 cups
ingredients
- 418.15 g can red salmon, drained,with skin and round bones removed
- 118.29 ml white wine vinegar
- 19.71 ml gelatin
- 59.14 ml hot water
- 19.71 ml sugar
- 4.92 ml dry English-style mustard
- 19.71 ml creamed horseradish
- 19.71 ml mayonnaise
- 177.44 ml finely diced celery
- 9.85 ml chopped capers
- 29.58 ml finely chopped green onions
- 29.58 ml finely chopped bread and butter pickles
- 118.29 ml low-fat whipping cream
directions
- In a mini food processor, blend salmon with vinegar, then transfer to a bowl.
- Whisk gelatine into hot water with a fork until dissolved.
- When cool, combine gelatine mixture with sugar, mustard, creamed horseradish and mayonnaise, and stir into salmon.
- Then fold the celery, capers, green onions and bread and butter pickles, through the salmon mixture.
- Lastly, lightly whip the cream and add.
- Taste for seasoning and add a smidgen of salt and pepper if desired.
- Spoon into a lightly oiled 4-cup mould.
- Refrigerate for six hours, or until chilled and set.
- To unmould, quickly dip in hot water, then turn upside down onto a serving platter.
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Reviews
-
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!
RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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