Bc Sockeye Salmon Mousse Recipe

Bc Sockeye Salmon Mousse picture


Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient


 Canned sockeye salmon15 Ounce (1 Can)
 Unflavored gelatin1⁄2 Ounce (2 Envelopes, 1/4 Ounce Each)
 Sugar1 Teaspoon
 Mayonnaise1 1⁄4 Cup (20 tbs)
 Worcestershire sauce2 Teaspoon
 Tomato sauce1⁄4 Cup (4 tbs)
 Lemon juice2 Tablespoon
 Finely chopped celery1⁄2 Cup (8 tbs)
 Hard cooked eggs2 , chopped
 Chopped chives2 Tablespoon
 Pepper1⁄4 Teaspoon
 Whipping cream1⁄2 Cup (8 tbs)
 Cucumbers1 , thinly sliced
 Fresh dill2 Tablespoon
 Assorted crackers1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size

Calories 634 Calories from Fat 473

% Daily Value*

Total Fat 53 g80.8%

Saturated Fat 8.3 g41.7%

Trans Fat 0 g

Cholesterol 158.6 mg

Sodium 686.4 mg28.6%

Total Carbohydrates 16 g5.3%

Dietary Fiber 0.69 g2.8%

Sugars 3.7 g

Protein 19 g37.2%

Vitamin A 16.8% Vitamin C 20%

Calcium 4.8% Iron 7.1%

*Based on a 2000 Calorie diet


Drain salmon - reserve liquid.
Add water if necessary to make 1 cup liquid.
Bone and flake salmon, set aside.
In small saucepan sprinkle gelatin and sugar over salmon liquid.
Heat, stirring constantly, till gelatin dissolves.
Remove from heat.
Combine mayonnaise, tomato sauce, lemon juice and Worcestershire sauce.
Add gelatin mixture and stir.
Chill till partially set.
Fold in the salmon, celery, egg, chives and pepper.
Whip cream till soft peaks form and fold into salmon mixture.
Pour into mould (oiled).
Chill till firm.
Line plate with lettuce.
Unmould mousse, garnish with cucumber.
Serve with crackers.
This can be halved - it's simply delicious!