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Salmon Mousse Using Canned Salmon

Name: Salmon Mousse Using Canned Salmon
Yield: Serves 10-12 as an hors d'oeuvre
Cuisine: American
Ingredients: 14 ounces poached and chilled salmon; 1 cup canola oil mayo; 1 small onion, chopped; 1/3 cup fresh dill, chopped; 1 teaspoon sweet paprika; salt and white pepper to taste; 1 package plain gelatin; 2 tablespoons hot water; 2 tablespoons lemon juice, preferably Meyer lemon juice; 1 cup heavy cream

by: Lizthechef

October 4, 2022

1 Ratings

Serves 10-12 as an hors d'oeuvre

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Author Notes

This is one of those "chain recipes" that made the rounds in my family one summer long ago. It came to me through my mother, who had gotten a copy from her mother. Actually, the recipe originated from my grandfather's secretary's sister, Helen! This is a very forgiving recipe and can be prepared either used fresh or canned salmon. I had a nice piece of wild salmon, so I poached and chilled it. Spring onions in the fridge replaced the small onion, and I was generous with the fresh dill. This is a great addition to a cocktail party buffet and makes an annual appearance at our neighborhood New Year's Eve party. —Lizthechef

What You'll Need

Ingredients

14 ounces poached and chilled salmon
1 cup canola oil mayo
1 small onion, chopped
¹/₃ cup fresh dill, chopped
1 teaspoon sweet paprika
salt and white pepper to taste
1 package plain gelatin
2 tablespoons hot water
2 tablespoons lemon juice, preferably Meyer lemon juice
1 cup heavy cream

Directions

Using a food processor, blend together the salmon, mayo, onion, dill and paprika. Season with salt and pepper to taste.
Dissolve the gelatin in the hot water. Mix well and stir in the lemon juice. Add the gelatin mixture and cream to the processor. Blend. Pour mousse in oiled mold and refrigerate at least 8 hours. NOTE: I used a 5 cup ring mold.

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12 Reviews

Naomi C. August 10, 2015

Thanks for this recipe. Only one problem. You say use a packet of Gelatin. It would be better to say one teaspoon say what weight the packet of Gelatin is. We get it in Zimbabwe but in various sizes.

MyCommunalTable December 2, 2010

I have never made anything like this, but it sounds great. I can see why you would go to it year round. Love it.

Lizthechef December 2, 2010

Thanks, it took away my anxiety about dealing with gelatin - it is foolproof!

aargersi November 28, 2010

If we DO end up having a holiday open house I will make this for sure!

Lizthechef November 28, 2010

It travels well too ...Sturdier than it looks!

Maefly May 15, 2010

professional looking pic!

Lizthechef November 26, 2010

Just found your comment, six months later - thanks so much...Your Mom loved this recipe.

lastnightsdinner May 14, 2010

Okay, I want an invite to one of your cocktail parties. YUM!

Lizthechef May 14, 2010

You are definitely on the "A" list ;) Thanks...

MrsWheelbarrow May 12, 2010

Pretty Pretty! Love the pic - you and your camera have bonded, I see! I can't wait to serve this at a tea party I'm planning later this summer.

Lizthechef May 12, 2010

I hope the tea party will be in your beautiful garden...Thanks!

mrslarkin May 12, 2010

THAT looks gorgeous! And sounds delish! Gr8 job with the new camera.