Name: Salmon Mousse
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 or 8 ounces of puréed tomato sauce -; Tabasco sauce -; 3 Tbsp lemon juice -; 3/4 cup cold water -; 4 teaspoons (2 envelopes) unflavored, unsweetened gelatin -; One greased or stick-free 6 cup mold, or a few serving bowls. -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Salmon Mousse

1. 1 lb freshly cooked or canned boneless salmon -

2. 1/2 cup diced celery -

3. 1/2 cup diced green pepper -

4. 1/4 cup finely chopped onion -

5. 3 Tbsp chopped fresh dill -

6. 1/2 cup mayonnaise -

7. 1/2 cup plain yogurt -

8. 1 8 oz package of cream cheese -

9. 1 can concentrated tomato soup or 8 ounces of puréed tomato sauce -

10. Tabasco sauce -

11. 3 Tbsp lemon juice -

12. 3/4 cup cold water -

13. 4 teaspoons (2 envelopes) unflavored, unsweetened gelatin -

14. One greased or stick-free 6 cup mold, or a few serving bowls. -

How to cook deliciously - Salmon Mousse

1. Stage

Cook the cream cheese and tomato soup or sauce: In a sauce pan, melt the cream cheese over medium-low heat. Reduce heat to low, add the tomato soup or tomato sauce and continue cooking, stirring constantly, until the mixture is smooth and creamy. Add several dashes of Tabasco sauce. Pour the cream cheese and tomato soup mixture into the salmon mixture and mix thoroughly.

2. Stage

Prepare the gelatin: 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 dissolves. Do not boil the gelatin or it will not gel properly.

3. Stage

Combine the salmon mixture and gelatin: Add the dissolved gelatin to the salmon mixture and mix well.

4. Stage

Chill: Pour the mixture into a decorative mold or into serving bowls and refrigerate for 6 hours, or until firm.

5. Stage

Unmold: If using a decorative mold, unmold the salmon mousse by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish to release the mousse. The surface of the mousse may appear a bit ragged. If you cover with plastic wrap and re-chill in the refrigerator, it should become smoother. Refrigerate until ready to serve. Serve salmon mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers.