Salmon Mousse Recipe
Ingredients
| 2x7.5 oz. tins salmon 2x220 g 220 | ||
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Onion | 1/4 Cup (16 tbs), minced | |
| 2 Tbsp. unflavoured gelatin 30 mL | ||
| Cold water | 1/2 Cup (16 tbs) | |
| Ketchup | 1/2 Cup (16 tbs) | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
Directions
Drain and flake the salmon, reserving the liquid.
Mix together, in a medium bowl, the flaked salmon, celery and onion.
Set aside.
Soften the gelatin in the cold water.
Combine the salmon liquid, ketchup and vinegar in a small saucepan; bring to the boil.
Stir in the softened gelatin and cook gently until the gelatin is dissolved.
Blend this gelatin mixture with the salmon, celery and onion.
Stir in the mayonnaise.
Grease a 1 quart (1 L) decorative mold or several individual molds with more mayonnaise.
Pour the mixture into the mold(s).
Chill at least 2-3 hours.
Any salmon is appropriate but a red salmon makes a prettier mousse.
Mix together, in a medium bowl, the flaked salmon, celery and onion.
Set aside.
Soften the gelatin in the cold water.
Combine the salmon liquid, ketchup and vinegar in a small saucepan; bring to the boil.
Stir in the softened gelatin and cook gently until the gelatin is dissolved.
Blend this gelatin mixture with the salmon, celery and onion.
Stir in the mayonnaise.
Grease a 1 quart (1 L) decorative mold or several individual molds with more mayonnaise.
Pour the mixture into the mold(s).
Chill at least 2-3 hours.
Any salmon is appropriate but a red salmon makes a prettier mousse.
Chef
