Salmon Mousse

Jelled salmon mousse appetizer recipe, with cooked salmon, celery, green pepper, onion, dill, and cream cheese.

You can either pour the salmon mousse mixture into a mold, and then chill it and un-mold it when set, or you can pour the salmon mousse mixture into crocks, tureens, or attractive bowls and serve it as is.

  • Prep time: 6 hours, 25 minutes
  • Yield: Serves 12 as an appetizer.

Ingredients

  • 1 lb freshly cooked or canned boneless salmon
  • 1/2 cup diced celery
  • 1/2 cup diced green pepper
  • 1/4 cup finely chopped onion
  • 3 Tbsp chopped fresh dill
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 8 oz package of cream cheese
  • 1 can concentrated tomato soup or 8 ounces of puréed tomato sauce
  • Tabasco sauce
  • 3 Tbsp lemon juice
  • 3/4 cup cold water
  • 4 teaspoons (2 envelopes) unflavored, unsweetened gelatin
  • One greased or stick-free 6 cup mold, or a few serving bowls.

Method

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1 In a bowl, mix salmon, celery, green pepper, onion, dill, mayonnaise, yogurt, lemon juice.

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2 In a saucespan, melt the cream cheese. Add the tomato soup or tomato sauce and continue cooking over low heat, stirring constantly, until the mixture is smooth and creamy. Add several dashes of Tabasco sauce. Pour the cream cheese and tomato soup mixture into the salmon mixture and mix thoroughly.

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3 Pour the cold water into a small pot and stir in the gelatin. Be sure to use cold water. Gelatin needs this to disperse properly. Slowly heat the water and gelatin just until the gelatin dissoves. Do not boil the gelatin or it will not gel properly. Add the dissolved gelatin to the salmon mixture and mix well. Pour the mixture into a decorative mold or into serving bowls and refrigerate for 6 hours, or until firm.

4  If using a decorative mold, unmold the salmon mousse by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish to release the mousse. The surface of the mousse may appear a bit ragged. If you cover with plastic wrap and re-chill in the refrigerator, it should become more smooth.

Refrigerate until ready to serve.

Serve salmon mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers.

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Comments

  1. Fran

    The problem with salmon mousse and the lumpy look is because the ingredients were not blended in a blender to a toothpaste consistency. Use mayo to grease the mold.

    I have been doing this recipe for years and have had no problem.

  2. cliadhna law

    Hello,

    Where can I buy a small mould in the shape of a fish for salmon mousse? perhaps 15 to 20 cm in length? I have seee one or two on websites but they are quite large.

    Any suggestions?

  3. Angela

    I just wanted to say why Simply Recipes is my favourite website. Not just because the recipes are always great, but also just because when all sorts of things are going on, especially post Christmas with family tensions etc. your post arrives in my inbox and my mind is taken away to some lovely food that you have prepared and are sharing with us all, and my mind is distracted from the every day concerns for a moment…. thank you and Bonne Année! x

  4. Angela

    This reminds me of Downton Abbey and Mrs. Patmore.

    :)

    That is all.

  5. todd

    Should the mixture be placed in a blender or food processor before being put into the molds or bowls?

    • Elise

      If you want, you can try that. I don’t feel a need to purée it when I make it, though doing so would make it more smooth.

    • Leslie fred

      How long can I safely store mousse in the frig? 2 days…1 week? I’m fixing this wonderful mousse for only 2 people and will definitely have leftovers.

      • Elise

        Great question. At least a day, but definitely not a week. Think of it as leftover fish, it just doesn’t keep well.

  6. Margaret

    Looks delicious! What kind of green pepper?

  7. redstrands

    This sounds good, but I have a nasty gastric reaction to green bell pepper. Would red bell pepper work, do you think? (I can do red, orange and yellow bell pepper just fine, but green makes me sick!)

    If not, what would you recommend instead of the green pepper?

    Thanks!

  8. Kathleen M

    Elise, my significant other loves this recipe! I found it a few years ago on your site. We usually use salmon that we have smoked in our smoker. I didn’t/don’t have a mold, so I have never used the gelatin and it is just as great! I just wanted to thank you for another great recipe.