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Baked Salmon Mousse Recipe
|Canned salmon||1 Pound (1 Can)|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Evaporated milk||1 Cup (16 tbs) (From A Tall Can)|
|Fine dry bread crumbs||2 Tablespoon|
Calories 313 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.3%
Saturated Fat 3 g15.1%
Trans Fat 0 g
Cholesterol 46.9 mg
Sodium 941 mg39.2%
Total Carbohydrates 13 g4.3%
Dietary Fiber 0.37 g1.5%
Sugars 7.3 g
Protein 30 g60.2%
Vitamin A 3% Vitamin C 7.9%
Calcium 18.4% Iron 3%
*Based on a 2000 Calorie diet
1. In a clean, dry, medium bowl place 2 egg whites and in a cup place the other two. Reserve the yolks for another purpose.
2. Drain the salmon and flake it into small chunks, removing any bones and skin if any.
3. Grease a 6-cup soufflé dish or deep baking dish with butter or baking spray and dust it with the bread crumbs.
4. Preheat the oven to 350°F. Place a shallow baking pan filled with 1-inch water, on middle level of oven while it is heating.
5. In a large mixing bowl, combine the flaked salmon with 2 egg whites (in cup), lemon juice, salt and Worcestershire sauce
6. Use a fork to mash the mixture to paste like consistency.
7. Cover bowl and refrigerate for 45 minutes.
8. In the meantime, freeze evaporated milk by pouring it into an ice-cube tray and placing it in the freezer until ice crystals are formed on surface.
9. When semi-frozen, empty the evaporated milk into a cold bowl and whisk with and electric beater until stiff. Place in chiller.
10. Beat egg whites in bowl to soft peak stage.
11. Fold whipped evaporated milk into egg whites and then the milk-egg mixture into chilled salmon mixture.
12. Spoon salmon mixture into prepared mold and place in hot water bath in heated oven
13. Bake mousse for 1 hour until a knife comes out clean.
14. Remove mold from bath and oven and let cool 5 minutes.
15. Unmold by loosening mousse around edge with tip of knife, cover mold with serving platter and invert both together.
16. Serve immediately garnished with lemon or lime wedges, if you wish.