Smoked Salmon Mousse

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Total Time
30mins
Prep
30 mins
Cook
0 mins

I have used regular canned salmon and added a little liquid smoke when I was unable to find canned smoked salmon. You could substitute hot smoked flaked salmon for the canned.

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Ingredients

Nutrition

Directions

  1. Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
  2. Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill.
  3. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
  4. Remove the skin and cartilage from the salmon and flake.
  5. Fold in the finely flaked salmon.
  6. In a separate bowl, whip the cream until it is thickened to peaks and fluffy.
  7. Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowl or decorative mold.
  8. Cover and chill for at least 4 hours.
  9. Serve with cracked pepper water crackers, or plain water crackers.
Most Helpful

4 5

A lovely light salmon mousse which I have tested out before I serve them to guests tonight! I used fresh smoked salmon, as I have never seen tinned smoked salmon - but I did add a tin of cooked pink salmon to bulk it up with! I also used low fat creme fraiche as I though the recipe was quite rich already - from what I have tasted whilst I was making this - it is a lovely, light and zingy salmon mousse! Photos to be posted later - made for ZWT3 - thanks Dawn! FT:-)