Mom's salmon mousse

• 1 envelope unflavored gelatin
• 3 tablespoons fresh lemon juice
• 1/4 cup onion, diced OR white part of scallions, sliced
• 1/2 cup boiling water
• 1/2 cup mayonnaise
• 1 (1 lb) can sockeye salmon, drained, skin and bones removed
• 1/2 teaspoon paprika (preferably Hungarian)
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 tablespoon dried dill weed OR 2 tablespoons fresh dill, chopped
• 1 cup heavy cream
• vegetable oil for mold (optional)

Place gelatin in blender bowl.

Add lemon juice, onion, and boiling water.

Cover and blend for 30 seconds.

Stop machine.

Add mayonnaise, salmon and seasonings.

On high speed, process ingredients.

Gradually, pour cream in through top. (Note: This procedure works if you own the type of blender with a small removable disk in the blender cover.  If not, remove the top entirely, pour a small amount of cream in and blend.  Stop, add cream and repeat the process until all the cream is added.)

Taste and adjust seasonings.

If necessary, lightly oil a 1-quart mold.
 

Pour mixture into mold.

Chill for at least 2 hours or until firmly set.

Unmold and return to refrigerator before serving.
 
 

 
 
Back to the main menu