Salmon mousse

You know, I think it's almost impossible to make salmon mousse look good. Let it be known that in this case, we tried. I used a fish mold, appropriate for the salmon fish mousse. If we use a mold like this again, I think we'll put patterns of sliced olives and celery along the top, to make it look a little prettier. Or maybe add another packed of gelatin to help it set against the mold better. In any case, this is an easy-to-make, delicious salmon mousse, not too rich, and quite flavorful. The recipe comes from my friend Tina Seelig's book The Epicurean Laboratory, now long out of print (but a great book if you can get a hold of a used copy.) This mousse was presented to a flock of teenagers who initially poked fun at its looks, but hungrily ate it up with loud exclamations of "This is GREAT!"

Salmon Mousse Recipe Print Options

• Prep time: 6 hours, 20 minutes
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Add to shopping list Ingredients

• 1 lb freshly cooked or canned boneless salmon
• 1/2 cup diced celery
• 1/2 cup diced green pepper
• 1/4 cup finely chopped onion
• 3 Tbsp chopped fresh dill
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1 8 oz package of cream cheese
• 1 can concentrated tomato soup
• Tabasco sauce
• Juice of half a lemon
• 1/2 cup cold water
• 2 teaspoons (1 envelope) unflavored, unsweetened gelatin

• One greased or stick-free 6 cup mold.
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Method
1 In a bowl, mix salmon, celery, green pepper, onion, dill, mayonnaise, yogurt, lemon juice.
2 In a saucespan, melt the cream cheese. Add the tomato soup and continue cooking over low heat, stirring constantly, until the mixture is smooth and creamy. Add a dash of Tabasco sauce. Pour the cream cheese and tomato soup mixture into the salmon mixture and mix thoroughly.
3 Pour the cold water into a small pot and stir in the gelatin. Be sure to use cold water. Gelatin needs this to disperse properly. Slowly heat the water and gelatin just until the gelatin dissoves. Do not boil the gelatin or it will not gel properly. Add the dissolved gelatin to the salmon mixture and mix well. Pour the mixture into mold and refrigerate for 6 hours, or until firm.
4 Unmold by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish. Refrigerate until ready to serve.
Serve salmon mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers.