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Salmon Mousse
Salmon Mousse
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
385 minutes
Impress at parties with this retro salmon mousse, ideal for dipping veggies or spreading on crackers.
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.
Instructions:
  • In a saucepan over medium-low heat, melt cream cheese. Reduce heat to low and stir in tomato soup/sauce until smooth. Add a few dashes of Tabasco sauce. Mix cream cheese-tomato mixture into salmon until combined.
  • In a small pot, stir gelatin into cold water and let it dissolve over low heat without boiling. Cold water ensures the gelatin disperses properly for perfect gelling.
  • Mix the dissolved gelatin into the salmon mixture until fully combined.
  • Chill the mixture by pouring it into a decorative mold or serving bowls and refrigerate for 6 hours until set.
  • To unmold the salmon mousse from a decorative mold, briefly soak the bottom of the mold in hot water, then invert the mold onto a large serving dish to release the mousse. If the surface looks uneven, simply cover with plastic wrap, chill in the refrigerator until smooth, then refrigerate until serving. Enjoy with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, baguette slices, and crackers.

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