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.
Yowza, that’s my kinda appie! I could make dinner out of this.
It’s pretty yummy – and fool proof – I have yanked it out of a mold and it obliged. Firme enough so not fragile.
Welcome back Liz! I have never made a Salmon Moose–can you believe it? And I do have the molds 🙂 It looks lovely.
I would pay big money for the fish mold I used to borrow from my senior neighbor, Patti. Thanks X0
Welcome back! This looks great, I remember a dear friend once made something very similar to this for me, it was delicious!
I hope you try it, Jayne – thanks for the welcome home.
How’s your tan? GREG
Really nice, thanks – hoping to hang on to it, despite San Diego June gloom…
I love salmon mousse. Your’s looks exquisite.
Thanks, Lynda – an oldie but goodie…
Liz, Love your new enthusiasm about blogging! – Can’t wait to make this – love salmon anything! Welcome Home!
Thanks, Mary – I miss you and we are out of touch. Need to remedy that, for certain.