Quick-Set Salmon Mousse Recipe
This Quick Set Salmon Mousse tastes incredible ! Cold molded salmon dishes have always been my favorites. Just try out these Quick-Set Salmon Mousse and let me know if you like them !
Ingredients
| 2 envelopes (2 tablespoons) unflavored gelatin | ||
| Evaporated milk | 1 Cup (16 tbs), skimmed | |
| 3/4 cup hot chicken bouillon | ||
| Salmon | 16 Ounce, drained, flaked | |
| Mayonnaise | 4 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Ice | 1 Cup (16 tbs), crushed | |
| Worcestershire | 1 Teaspoon | |
Directions
Sprinkle gelatin over milk in blender.
Let soften for 2 minutes, then add hot chicken bouillon and blend for 30 seconds at high speed.
Add salmon, mayonnaise, lemon juice, and celery.
Blend well.
With motor still running, add a heaping cupful of crushed ice.
Stir if necessary to get ice pulled down into blades.
As soon as ice is combined with salmon, pour into a 6-cup mold which has been rinsed in cold water.
Refrigerate until firm, about 20 minutes; unmold and serve.
Let soften for 2 minutes, then add hot chicken bouillon and blend for 30 seconds at high speed.
Add salmon, mayonnaise, lemon juice, and celery.
Blend well.
With motor still running, add a heaping cupful of crushed ice.
Stir if necessary to get ice pulled down into blades.
As soon as ice is combined with salmon, pour into a 6-cup mold which has been rinsed in cold water.
Refrigerate until firm, about 20 minutes; unmold and serve.
Chef
