Cold Salmon Mousse Recipe
The cold salmon mousse is a geltin fish mousse recipe. Prepared with mayonnaise and heavy cream added to it, the cold salmon mousse is spiced with cayenne and chilled to serve. Delicate to taste, it has a mild lemony flavor to it.
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
1 can red salmon or 2 cups cooked fresh salmon
Dash cayenne
1 envelope unflavored gelatin
2 1/2 tablespoons fresh lemon juice
1/2 cup cold water
3 tablespoons mayonnaise
1 teaspoon salt
1/4 cup heavy cream
Directions
Drain salmon, discard any bones, and mash as smooth as possible with a fork.
Combine salmon with lemon juice, salt, and cayenne.
Sprinkle gelatin over cold water to soften.
Put in a pan of boiling water and stir until gelatin is dissolved.
Add to salmon mixture, then add the mayonnaise and the cream, which has been whipped until it holds a shape.
Pour into a 1 quart mold and chill until firm.
Unmold on a cold platter and garnish with watercress and deviled eggs.
Combine salmon with lemon juice, salt, and cayenne.
Sprinkle gelatin over cold water to soften.
Put in a pan of boiling water and stir until gelatin is dissolved.
Add to salmon mixture, then add the mayonnaise and the cream, which has been whipped until it holds a shape.
Pour into a 1 quart mold and chill until firm.
Unmold on a cold platter and garnish with watercress and deviled eggs.
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