Lemon Thyme and Ginger

Airy Salmon Mousse

Airy Salmon Mousse, recipe.

When I look through some of my older cookbooks, like Gourmet Volumes 1 and 2, or Mastering the Art of French Cooking by Julia Child, I often wonder if people still eat the same way. Some foods in these books just seem dated. Like aspic. Does anyone make aspic filled with fish or meats anymore? Yet, there are those recipes that remain as classics and stand the test of time. It is my belief that salmon mousse is a classic appetizer. No matter what decade or age, salmon mousse continues to appeal to our taste buds and senses. It is fresh and light tasting with an elegant creamy texture. In my experience over the past 30 or so years, it is one of those appetizers that people just adore.

Airy Salmon Mousse, recipe

This is a classic recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. By coincidence, this book was first published during a transitional time for me in my early 20’s. I just graduated from college and started living full-time in New York City. With eager and innocent expectations, I was ready to explore many frontiers and cooking was one of them. As a result, this cookbook taught me about foods from all over the world, with new and exciting bold flavors. Illustrated with fun drawings and a causal style, The Silver Palate Cookbook encouraged a relaxed and festive attitude towards cooking and entertaining. It inspired me to experiment, but most of all to cook. I felt like I graduated from an apprenticeship with the Joy of Cooking into a Master’s program with The Silver Palate.

For more fun appetizers try: Point Reyes Blue Baby Cheesecake

Roast Shrimp Cocktail with Sriracha Aioli Cocktail Sauce

Spinach Artichoke Dip with Bacon and Crispy Pitas

Cheese and Herb Chive Bread

Airy Salmon Mousse, recipe.

What I love about this salmon mousse recipe is the fresh salmon flavor. It is creamy without any heaviness, which is often the case with classic French inspired foods. You can serve this as a first course in ramekins or a stylized plating. Also, it is delicious as a spread served in a bowl, or shaped in a decorative mold. Generously spread the mousse on dark pumpernickel cocktail bread, toast, water crackers, cucumbers or endive. No matter how you serve salmon mousse, it has a sophisticated presentation and eating experience. There is no need to go crazy with decorative piping in fancy pastry. I prefer serving the mousse as an appetizer spread. People can help themselves and often keep coming back to the plate for more. Where ever the salmon mousse is set, that location becomes a gathering spot for feasting and interaction.

Salmon mousse happens to be one of my favorites appetizers. It is perfect for New Year’s Eve or any special occasion.

Airy Salmon Mousse, recipe

Happy New Year’s Everyone.

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Airy Salmon Mousse, recipe.

Airy Salmon Mousse

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.
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
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.
Nutrition Facts
Airy Salmon Mousse
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Airy Salmon Mousse recipe. A delicious classic appetizer for a special occasion.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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