No ImageSalmon Mousse

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  1. Victoria

    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?

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  2. Gloria

    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.


  3. 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.


  4. 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?


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  5. Margaret

    Looks delicious! What kind of green pepper?

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