Salmon Mousse

A blender is a handy appliance. Today's recipe makes use of it in bringing to ease this delicious mousse. Popular all over the world, especially in Europe, salmon mousse is a great appetizer and great addition to any party. It is so versatile too.

The most common use is to present it in a mold, preferably in the shape of a fish but any will do. Spread it on crackers or toast points for ready pick-up foods, fill cherry tomatoes for pop-in-your-mouth appetizers or spread into hollowed out cucumber rings. However you serve it, know this is a fantastic recipe. Enjoy!

Salmon Mousse
1 envelope plain gelatin
2 tablespoons lemon juice
1 small onion
1/2 cup boiling water
1/2 cup mayonnaise
1/4 teaspoon paprika
1 teaspoon dill weed
1 -16 oz can red salmon, drained
1 cup heavy cream
    In a blender, add gelatin, lemon juice, onion and rapidly boiling water. Cover and holding the top in place, blend on high for 40 seconds. Add mayonnaise, paprika, dill and the well-drained salmon. Cover and blend on high another 40 seconds. Remove the top cover with blender running on high and slowly add the cream. Pour into a 4-cup greased mold if desired or into a bowl. Chill until firm. Un-mold and place on a serving tray. Serve with crackers, toast points, extra mayonnaise, lettuce or watercress leaves, avocado slices, cherry tomatoes, stuffed olives and sliced hardboiled eggs.
    Note: Crabmeat is also good as a substitute for the salmon.


    1. Wow isn't this fancy..sounds like this will be awesome for my next dinner party for Easter! Will diffinitely being trying the crab in this my favorite! Awesome looking picture.

    2. Mmmmm....sounds very delicious. Doesn't look too difficult to make. Thanks for the recipe.

    3. Salmon mousse sounds terrific! Need to make it sometime soon!

    4. Oh wow, no kidding! This is soooo interesting! So, this considered as cold dish, isn't it?


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