I have a question about the recipe "Salmon Mousse" from Lizthechef. Can you freeze leftovers with gelatin?
Since I made it with shrimp & did freeze it, can I fix the texture as the flavor is still fine?
Susan W is a trusted source on General Cooking.
This is an almost exact replica of a Silver Palate salmon mousse recipe from the early 80's. I think I remember freezing it successfully. Racking my brain. I usually write such things in the margin, but in this case I didn't. As far as fixing it, you could try adding gelatin and water or just use it as a dip? Let us all know how it goes.
Just found my notes at the back of theccookbook. It says "freezes well". Did you already freeze and defrost it and it didn't work?
Yes, with gelatin, flavor is fine but texture a bit grainy, I will try reheating & adding butter, more cream cheese & use as dip thx for your help :)
Please enter a valid email address.
Well played. You deserve a cookie.
Our favorite seasonal decorations (and then some)
Deck those Halls
Why bananas aren't going extinct.
Add nut butter to your caramel.
What a ham!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.