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Hi. I really enjoy this recipe and have made it twice. I also looked at the original recipe, and it calls for 2 teaspoons of gelatin. Does the mousse unmold poorly with the lesser amount?
Hi Victoria, you have Tina’s book? Marvelous! Yes, I did end up doubling the gelatin amount because I found that only 2 teaspoons wasn’t enough to get the set I wanted.
I’ve made this recipe several times and took it to parties. We have potluck functions frequently. When I ask, what shall I bring? They all say, you know what to bring. I did not have yogurt so I used sour cream. I used the food processor and I’ve used the hand blender, both do a great job making the consistency right. I didn’t use green pepper. I added a tbsp. Worcestershire sauce. I use a beautiful fish mold.
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.
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?
Sure, red bell pepper would work fine!
Looks delicious! What kind of green pepper?
Green bell pepper.
Should the mixture be placed in a blender or food processor before being put into the molds or bowls?
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.
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.
Great question. At least a day, but definitely not a week. Think of it as leftover fish, it just doesn’t keep well.
The food on Downton Abbey always looks so good! Alas, it’s often just for show.
I read an article today about how the “salmon mousse” on DA is actually just colored cream cheese because fish doesn’t stay good for the 12 hours/day of filming.
Still, it can be an inspiration.
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.
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.
Try looking up “salmon mold” in eBay. There are several.
I found a beauty at our local Goodwill store for two bucks.