Salmon Mousse

"got this from Australia's greatest cook, Margaret Fulton, my mentor :) Great luncheon dish, or entree, also great for a party, served with crackers. I have made this as individual serves, (muffin size, using paper cups, great for picnics) and in a ring mould, putting the sauce in the centre. I sometimes add a few slices of smoked salmon, when it is on special :) cook time is refridgeration time"
photo by Peter J photo by Peter J
photo by Peter J
Ready In:
2hrs 20mins




  • Sprinkle gelatine over water in a small saucepan.
  • Soak 2 minutes.
  • Add salt, sugar, mustard and vinegar.
  • Stir constanly over low heat until gelatine in dissolved.
  • Remove from heat and chill till the consistency of egg white, don't over chill!
  • Add to salmon, capers and celery, mix well.
  • Fold in the whipped cream.
  • Turn into wetted mould, or individual moulds, and chill till set.
  • Unmould and serve with salad greens and sour cream dressing.
  • Mix all dressing ingredients together and chill.

Questions & Replies

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  1. Sheynath
    Delicious! I am so glad I found this recipe when I did, we are having a heat wave and this was a wonderful cold dinner to make and serve at this time! Personal preference, I reduced the salt by half. Also, being in the US I used 2 envelopes of gelatin and it set up very well.
  2. Peter J
    This was great! First time I've made a mousse and the directions were excellent and easy to follow. It was a really nice blend of richness from the cream offset by some saltiness and slight tartness of the other ingredients. I served with the dressing and salad greens as suggested as an entree but have a little left and that will be great over some crackers tomorrow. Topping with a little sweet chili sauce or red salmon caviar would be another few serving ideas I think would work really well with it. As Kiwi Kathy pointed out in Australia a tablespoon is 20ml rather than 15ml so for anyone from other countries use 2 tablespoons of gelatin.
  3. Kiwi Kathy
    This is a great mousse. I made it to take to work for lunch which we had with toast and also a few crackers. I was going to say that next time I would use a little more gelatin to make it set firmer, but as it is an Australian recipe I seem to recollect that their tblsps are larger than the NZ ones. So this probably explains explains why the mousse wasn't quite as firm as one would expect. If using NZ tblsps I'd use 2 tblsps gelatin next time.



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