Individual Red Pepper Salmon Mousse Recipe


MethodMain Ingredient
Interest Group


 Canned red salmon15 1⁄2 Ounce, drained with liquid reserved, large bones, cartilage, and skin removed (1 Can, Fancy Quality Salmon)
 Red bell peppers/1/2 of a 7 ounce jar red peppers packed in water, drained and blotted dry1 Large, peeled, seeds and membranes removed
 Plain low fat yogurt3⁄4 Cup (12 tbs)
 Minced scallions1⁄4 Cup (4 tbs) (White Part Only; Reserve Greens For Garnish)
 Minced celery1⁄4 Cup (4 tbs)
 Peeled seeded and minced cucumber1⁄4 Cup (4 tbs)
 Finely chopped fresh dill1⁄4 Cup (4 tbs)
 Fresh lemon juice1 1⁄2 Tablespoon
 Salt1⁄4 Teaspoon
 Ground red pepper1⁄4 Teaspoon
 Unflavored gelatin1 Tablespoon (1 Package)
 Boiling water1⁄2 Cup (8 tbs), to combine with salmon liquid to make 1 cup
 Egg whites2 (At Room Temperature)
 Red salmon caviar2 Ounce (1 Jar)
 Watercress sauce/Yogurt cucumber raita1 Cup (16 tbs) (Cool And Tangy, 1 Recipe)

Nutrition Facts

Serving size: Complete recipe

Calories 1372 Calories from Fat 558

% Daily Value*

Total Fat 62 g95.5%

Saturated Fat 9.9 g49.3%

Trans Fat 0 g

Cholesterol 647.4 mg215.8%

Sodium 3346.1 mg139.4%

Total Carbohydrates 37 g12.4%

Dietary Fiber 4.5 g17.9%

Sugars 19.9 g

Protein 170 g339.5%

Vitamin A 119.1% Vitamin C 303.7%

Calcium 50.2% Iron 56%

*Based on a 2000 Calorie diet


Lightly oil eight decorative 1/2 cup molds.
Place the salmon and red pepper in a food processor fitted with a steel chopping blade, and process until smooth.
Add the yogurt, scallions, celery, cucumber, dill, lemon juice, salt, and red pepper and pulse just until combined, scraping down the sides occasionally.
Meanwhile, pour about 1/4 cup cold water in a cup and sprinkle the gelatin on top of it.
Do not stir.
Once the granules are absorbed, combine the gelatin with the salmon liquid and boiling water and stir to blend.
Allow the liquid to cool in the refrigerator until room temperature, then add it to the salmon mixture through the feed tube while the processor is running.
Transfer the salmon mixture to a bowl.
Beat the egg whites until stiff but not dry.
Fold them into the salmon, but do not overmix.
Ladle the mousse into the prepared molds, cover, and refrigerate until firm, at least 4 to 6 hours.