Salmon Mousse

We are just home from Kauai, so I am recycling an early post when I first began blogging. It’s a great summer recipe for a cocktail party or get-together. Folks usually love it and we don’t need to tell them how easy it is to prepare.

This recipe for rich and creamy salmon mousse is one of those “chain recipes” that made the rounds in my family one summer long ago. It came to me through my mother, who had gotten a copy from her mother. Actually, the recipe originated from Helen, my grandfather’s secretary’s sister…Got that?

It  is a very “forgiving” recipe and can be prepared with either fresh or canned salmon. I had a nice piece of wild salmon, so I poached and chilled it. Fresh dill really makes this recipe.

Spring onions in the fridge replaced the small onion, and I was generous with the fresh dill. This is a great addition to a cocktail party buffet and makes an annual appearance at our neighborhood New Year’s Eve party. I make this all year long and usually serve it with fancy crackers or thin, toasted slices of baguette.

Special equipment: you will need a five-cup ring mold. I still miss the fish-shaped mold I used to borrow from my elderly neighbor. I’d love to get my hands on one again –

Serves 10-12 as an hors d’oeuvre

• 14 ounces poached and chilled salmon, or drained canned salmon
• 1 cup canola oil mayo
• 1 small onion, chopped
• 1/3 cup fresh dill, chopped
• 1 teaspoon sweet paprika
• salt and white pepper to taste
• 1 package plain gelatin
• 2 tablespoons hot water
• 2 tablespoons Meyer lemon juice – or any organic lemon juice
• 1 cup heavy cream
• fresh dill (optional garnish)

1. Using a food processor, blend together the salmon, mayo, onion, dill and paprika. Season with salt and pepper to taste.

2. Dissolve the gelatin in the hot water. Mix well and stir in the lemon juice. Add the gelatin mixture and cream to the processor. Blend. Pour mousse in oiled mold and refrigerate at least 8 hours.

3. Hold ring mold in pan of hot water for 15-20 seconds and turn out onto serving platter. Garnish with dill and serve.