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Salmon Mousse


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  • 2 cups flaked salmon, cooked or canned, skin and bones removed
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup finely chopped green onions (scallions)
  • 2 Tbs lemon juice
  • 1 Tbs chopped fresh dill weed
  • 1 Tbs Dijon style mustard
  • 1 Tbs mayonnaise
  • 2 packets unflavored gelatin (enough to thicken 4 cups of liquid)
  • 2 cups hot chicken stock or canned broth


Servings 8


Step 1

In a large bowl mix together the salmon, cream cheese, green onions, lemon juice, dill, mustard and mayonnaise until thoroughly combined. In a different bowl dissolve the gelatin in the hot chicken stock and allow to cool for 30 minutes. Mix with the salmon mixture and pour into a lightly greased 1 ½ qt (1.5 L) mold. Chill for 2 to 3 hours, until set. Makes 8 to 12 servings.

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