Salmon Mousse

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: 10 minutes
  • Cook time: 15 minutes
  • Chilling time: 6 hours
  • Yield: Serves 12 as an appetizer


  • 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.


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

salmon mousse ingredients mix together salmon mousse ingredients

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 mix cream cheese base with salmon mousse ingredients

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 heat gelatin and water for salmon mousse

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.

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  • 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?

    • Elise Bauer

      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.

  • 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.


  • 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.


  • 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?


  • Margaret

    Looks delicious! What kind of green pepper?

  • todd

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

    • Elise Bauer

      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 Bauer

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

  • Katy

    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.

  • cliadhna law


    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?

    • Elise Bauer

      Try looking up “salmon mold” in eBay. There are several.

      • Amy Lucille

        I found a beauty at our local Goodwill store for two bucks.

  • 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.