← Back to Search Results
French
Salmon Mousse

Photo by:
Comments: 0
 

Recipe

This is a Silver Palate Cookbook classic and continues to taste just as fresh and new to us each time we make it. It was with us the first day we opened the store and the only time it wasn’t available was when we’d sold out. It’s light and pretty, and one of those foods you’ll just enjoy time after time.

Yield: At least 12 portions

Ingredients

  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • ½ cup boiling water
  • ½ cup mayonnaise, preferably Hellmann’s
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely grated onion
  • Dash of Tabasco
  • ¼ teaspoon sweet paprika
  • 1 teaspoon salt
  • 2 tablespoons finely chopped fresh dill
  • 2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed
  • 1 cup heavy cream
  • Watercress, for garnish
  • Toast, pumpernickel, or crackers, for serving

Directions

1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.

2. Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt, and dill. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 20 minutes.

3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture.

4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and refrigerate for at least 4 hours.

5. Garnish with watercress, and serve with toasts, pumpernickel, or crackers.


© 1979, 1980, 1981, 1982, 2007 Julee Rosso and Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Watercress for garnish or toast, pumpernickel, or crackers, for serving.

177kcal (9%)
22mg (2%)
1mg (1%)
106mcg RAE (4%)
113mg
10mg
8g
0g
0g
1g
48mg (16%)
353mg (15%)
6g (29%)
16g (25%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
flavor Flavor
by Rocco DiSpirito
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
big-fat-cookies Big Fat Cookies
by Elinor Klivans
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
a-new-way-to-cook A New Way to Cook
by Sally Schneider
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-sweet-life The Sweet Life
by Kate Zuckerman
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?