Super Easy Salmon Mousse - Martha Stewart

Super Easy Salmon Mousse - Martha Stewart created by Boomette

I saw Martha make this on the Today show and it looks super easy to make, and healthy too - if you opt for light sour cream. Cooking time is chilling time.

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

directions

  • Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
  • In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
  • Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight.
  • Garnish mousse with dill or capers, if desired, and serve with crackers or baguette slices.
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RECIPE MADE WITH LOVE BY

@FLKeysJen
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@FLKeysJen
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"I saw Martha make this on the Today show and it looks super easy to make, and healthy too - if you opt for light sour cream. Cooking time is chilling time."
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  1. rosslare
    Just as the title says it, super easy and super tasty, too! I only used 1 c sour cream and 1 tbs lemon juice and added some dried dill, also. Good consistency.
    Reply
  2. Nado2003
    This was very easy to make, I agree with the other reviewers, a little bit too much lemon juice. This makes a lot of spread, but I think they would be great with bagels. Still a great recipe. Thank you.
    Reply
  3. robyn win
    Made this the day ahead for "pre-dinner" nibbles. Only had a salmon steak in the freezer and bought cream cheese instead of sour cream and I wasn't fighting my way thru the supermarket again !!! The small amount of gelatine is just sufficient to 'hold' the mousse together, I cut the lemon juice down to 1 tablespoon and added a 'smidgeon' of horseraddish to give it some 'oooomph'. It was delicious, had a lovely light texture and none of the flavours overpowered, I sprinkled the top with fresh chopped dill just before serving with melba toast and crackers. Thankyou for sharing this super simple, practical and tasty recipe.
    Reply
  4. robyn win
    Made this the day ahead for "pre-dinner" nibbles. Only had a salmon steak in the freezer and bought cream cheese instead of sour cream and I wasn't fighting my way thru the supermarket again !!! The small amount of gelatine is just sufficient to 'hold' the mousse together, I cut the lemon juice down to 1 tablespoon and added a 'smidgeon' of horseraddish to give it some 'oooomph'. It was delicious, had a lovely light texture and none of the flavours overpowered, I sprinkled the top with fresh chopped dill just before serving with melba toast and crackers. Thankyou for sharing this super simple, practical and tasty recipe.
    Reply
  5. Junior il paesano d
    Pretty good, nice flavor depending on the smoked salmon you use and a nice consistency. This recipe makes quite a bit though, you could easily half the recipe and still have enough for lots of crackers. I piped this onto crackers for a party I had, made about three dozen crackers and still have two thirds of the mousse I made left over.
    Reply
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