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Airy Salmon Mousse
Prep Time
45 mins
Cook Time
4 hrs
Total Time
4 hrs 45 mins
 
Airy and fresh salmon mousse is a throwback appetizer recipe from The Silver Palate. It is a perfect appetizer for cocktail parties and special occasions, as well as a first course for an elegant dinner party. This classic appetizer stands the test of time and is a real crowd pleaser. Over the years I have made this with both canned salmon and poached salmon. Both options taste perfectly fine. The only challenge is sifting through the canned salmon picking out the bones. Buying canned salmon is very economical, but you will spend more time making it because of the bones. Plan ahead. Make this mousse the day before you need it, or in the early morning the day you need it. It requires a minimum of 4 hours chilling time in the refrigerator. Because there is uncooked onion in the mousse, the onion becomes sharper the older the mousse gets. Salmon mousse is best served within 24 hours of making it, but will last a couple of days in the refrigerator. Keep chilled until it is time to serve it.
Servings: 12
Author: Ginger
Ingredients
  • 1 envelope unflavored gelatin
  • 1/4 cup 60 ml cold water
  • 1/4 cup 60 ml boiling water
  • 1/2 cup 125 ml mayonnaise
  • 1 TB fresh lemon juice
  • 1 TB finely grated onion
  • Dash of Tabasco
  • 1/4 tsp sweet paprika
  • 2 TB minced fresh dill
  • 2 cups 500 ml / 305 g / 11 oz finely flaked poached salmon, or finely flaked canned salmon with the bones removed
  • 1 cup 250 ml heavy cream
Instructions
  1. In a large mixing bowl, dissolve the gelatin in cold water to soften. Add the boiling water and gently whisk until the gelatin is dissolved. Set aside to cool to room temperature.
  2. Add in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, and fresh dill. Whisk into the gelatin until completely combined and smooth. Cover and cool in the refrigerator for 15-20 minutes. The mixture will look thicker and starting to gel.
  3. In a medium size bowl whip the heavy cream until peaks form when you lift the beaters out of the cream. Set aside.
  4. Fold the finely flaked salmon into the gelatin mixture.
  5. Carefully fold in the whipped cream until evenly incorporated.
  6. Pour the mousse into individual ramekins (if you are serving them as a first course) or a 4- 6 cup (1 L - 1.5 L) bowl or mold.
  7. Refrigerate for a minimum of 4 hours. Serve chilled with water crackers, on toast crackers, pumpernickel cocktail bread, or sliced cucumber rounds.