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Bruce

Salmon Mousse

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This is a delicious dish to use as a starter (or main Course). Use a large fish mould or a number of smaller ones (6 max) and dress with slice of tomato, slice of boiled egg, shredded lettuce and a few capers to complete the dish.

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Ingredients

  • 1 Lemon jelly
  • 1 Cup hot water
  • 1/4 cup cold water
  • 1/2 teaspoon salt
  • 1/2 cup mayonnaise
  • 1/4 cup vinegar
  • 3 tins (200gm each) pink salmon
  • 1/4 cup celery chopped fine
  • 1/4 cup cucumber chopped
  • 1/4 cup olives chopped
  • 1/4 cup spring onions chopped
  • 2 Tbsp. parsley chopped
  • 1 1/2 Tbsp. pickled onions

Details

Preparation time 60mins

Preparation

Step 1

In a bowl, Dissolve 1 lemon jelly in 1 cup of hot water,
ADD 1/4 cup of cold water, 1/2 teaspoon salt, 1/2 cup of mayonnaise and 1/4 cup of vinegar.
MIX the above and place in fridge until thick.(approx. 30 minutes)
In a bowl, flake the 3 tins of pink salmon (remove any soft bones) and
ADD
1/4 cup celery chopped fine
1/4 cup cucumber chopped
1/4 cup olives chopped
1/4 cup spring onions chopped
2 Tbsp. parsley chopped
1 1/2 Tbsp. pickled onions
MIX all together.
REMOVE jelly (once thickened) from fridge and beat until frothy.
ADD Pink salmon and all the chopped ingredients and mix.
PREPARE your mould/s (use Spray'n Cook 0r butter)
POUR the mousse into as many moulds as you require and place in the fridge. As the moulds take some time to set allow enough time, preferably over night.
NOTE I have made the above in 6 small fish moulds and placed in the deep freeze for 3 weeks, removed them on the morning when required and they were perfect and delicious as a starter.




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