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.
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
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.
Happy New Year’s Everyone.
Airy Salmon Mousse
- 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
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.
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.
In a medium size bowl whip the heavy cream until peaks form when you lift the beaters out of the cream. Set aside.
Fold the finely flaked salmon into the gelatin mixture.
Carefully fold in the whipped cream until evenly incorporated.
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.
Refrigerate for a minimum of 4 hours. Serve chilled with water crackers, on toast crackers, pumpernickel cocktail bread, or sliced cucumber rounds.
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