Salmon Mousse

Be the hit of the party with this salmon mousse! Perfect for spreading on crackers and crudite dips.

How to make salmon mousse
Elise Bauer

Remember those retro fish molds?

I have two of them, both of which I have used to make this salmon mousse over the years. But try as I may, it's almost impossible to make salmon mousse in a fish mold look good.

These days I take the easy way and just pour the mousse mixture into serving bowls, chill until set, and serve. This doesn't mean the fish molds are retired, I just have to be up for a decorating challenge if I use them again.

In any case, this is an easy-to-make, delicious salmon mousse, not too rich, and quite flavorful.

The recipe comes from my friend Tina Seelig's book The Epicurean Laboratory, now long out of print (but a great book if you can get a hold of a used copy.)

This mousse was presented to a flock of teenagers who hungrily ate it up with loud exclamations of "This is GREAT!"

Salmon Mousse

Prep Time 10 mins
Cook Time 15 mins
Chilling 6 hrs
Total Time 6 hrs 25 mins
Servings 12 servings

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.

Ingredients

  • 1 pound freshly cooked or canned boneless salmon

  • 1/2 cup diced celery

  • 1/2 cup diced green pepper

  • 1/4 cup finely chopped onion

  • 3 tablespoons chopped fresh dill

  • 1/2 cup mayonnaise

  • 1/2 cup plain yogurt

  • 1 8-ounce package cream cheese

  • 1 can concentrated tomato soup or 8 ounces pureed tomato sauce

  • Tabasco sauce

  • 3 tablespoons 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

  1. In a bowl, mix salmon, celery, green pepper, onion, dill, mayonnaise, yogurt, lemon juice.
    salmon mousse ingredients
    Elise Bauer
    mix together salmon mousse ingredients
    Elise Bauer
  2. Make the tomato sauce cream cheese base:

    In a sauce pan, 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.

    mix tomato sauce and cream cheese
    Elise Bauer
    mix cream cheese base with salmon mousse ingredients
    Elise Bauer
  3. Prepare the gelatin:

    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 dissolves. Do not boil the gelatin or it will not gel properly.

    add gelatin to water for salmon mousse
    Elise Bauer
    heat gelatin and water for salmon mousse
    Elise Bauer
  4. Add the dissolved gelatin to the salmon mixture and mix well.
  5. Chill:

    Pour the mixture into a decorative mold or into serving bowls and refrigerate for 6 hours, or until firm.

  6. Un-mold:

    If using a decorative mold, un-mold 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.

Recipe adapted from The Epicurean Laboratory.

Links:

Salmon mousse vintage recipe card

how to make salmon mousse
Elise Bauer
Nutrition Facts (per serving)
235 Calories
18g Fat
6g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 235
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 30%
Cholesterol 47mg 16%
Sodium 233mg 10%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 11g
Vitamin C 12mg 61%
Calcium 51mg 4%
Iron 0mg 2%
Potassium 350mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.