What ever happened to Salmon Mousse? When I was growing-up my father made the most elaborate presentation: he would use a copper salmon mold, display it on a very large silver tray, and decorated the mousse using thinly sliced cucumbers for the scales, olives for the eyes, & pimento for the mouth. I don't believe I've seen the dish on a brunch or dairy buffet in 30 years or so. Kitchen Kim
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Besides, everything old becomes new and exciting again when you don't see it for many years.
Maybe time has come to teach the old dog some new tricks?
@ATL...I love the idea of using wild salmon for the recipe...thanks for the suggestion!
CostCo has a pretty good canned salmon with nice big chunks and thankfully free of spines and eyeballs.
Sounds like a cool project to re-image the dish with better ingredients.
But what's your urgent question? Are going to make one? Why not. Gelatin projects seem to be making a come back.
And Money Python's "The Meaning of Life".