4 - 6
How to cook Creamy Salmon Mousse
- 1 (15 1/2-ounce / 440-mL) can pink or Sockeye salmon, undrained
- 1 (1 tablespoon / 15 mL) pack unflavored gelatine
- 2 tablespoons (30 mL) freshly squeezed lemon juice
- Rind of half a lemon
- 2 French shallots or 4 green onions
- 1/2 cup (125 mL) boiling water, white wine or sake
- 1/2 cup (125 mL) mayonnaise
- 1 teaspoon (5 mL) tarragon
1 tablespoon (15 mL) freshly minced dill
- 1 cup (250 mL) heavy cream (35%)
- Salt and pepper
- Stuffed hard-boiled eggs (optional)
- Transfer gelatine, lemon juice, lemon rind, shallots or green onions and boiling water, white wine or sake into a food processor or a blender.
- Mix together all ingredients, at high speed, until shallots or green onions are minced.
- Add mayonnaise, tarragon or dill and undrained salmon (if using canned salmon).
- Cover food processor or blender mix for 1 minute, at high speed.
- Whip cream fold whipped cream into salmon mixture, one third at a time, running food processor or blender for 20 seconds after each addition.
- Season to taste with salt and pepper.
- Rince a 4-cup (1-L) mold under cold running water pour in mousse, cover and refrigerate mold for 12 to 14 hours.
- To unmold, dip mold into warm water for 2 seconds turn mold over, onto a serving plate.
- If desired, garnish mousse all around with stuffed eggs.
Preparation time: 20 minutes
Cooking time: none
Waiting time: 12 to 14 hours
If you do not have any fresh salmon, use canned drained salmon. Delicate and light, perfect onto a table buffet, this salmon mousse is also ideal to serve on a hot summer day.
This recipe for Creamy Salmon Mousse serves/makes: 4 - 6
The Creamy Salmon Mousse recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Salmon
Preparation Method: Marinated/Uncooked