Salmon Mousse

Oxmoor House
18 to 24 appetizer servings


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1 (15 1/2-ounce) can red salmon, undrained
2 envelopes unflavored gelatin
1 cup chopped onion
1/2 cup mayonnaise
1/2 cup commercial sour cream
2 tablespoons lemon juice
1 teaspoon garlic salt
1/4 teaspoon dried whole dill weed
1/4 teaspoon white pepper
4 sprigs fresh parsley
Cooked shell pasta
Green onions, blanched and cut into strips
Assorted crackers


Drain salmon, reserving liquid; add water to salmon liquid to yield 1/2 cup. Combine salmon liquid and gelatin in a small saucepan; cook over medium heat, stirring constantly, until gelatin dissolves. Remove from heat, and set aside.

Remove skin and bones from salmon, and discard; flake salmon.

Place gelatin mixture, salmon, onion, mayonnaise, sour cream, lemon juice, garlic salt, dill weed, pepper, and parsley in container of an electric blender; process until smooth. Pour mixture into a lightly oiled 5-cup fish mold. Chill until firm.

Unmold onto a serving tray. Garnish with aspic, cooked pasta, and green onion strips; sprinkle with paprika as desired. Serve with assorted crackers.

Note: Recipe may also be prepared in a food processor. Position knife blade in processor bowl; add ingredients. Process until smooth, and proceed as directed.

Created date

February 2010