Salmon Mousse

Salmon Mousse 3


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Salmon Mousse

Up until the 18th century, salmon was one of the most commonly eaten fish in Europe.  With the Industrial Revolution came the pollution of many of the rivers which effectively eliminated wild salmon.  These days most of the salmon sold in the U. S. and Europe is produced on fish farms.  I usually prefer to consume wild salmon and make a point to ask the origin when I am purchasing my fish.  This salmon mousse recipe is extremely versatile.  It can be used as an appetizer (sliced and served as is on small squares of toasts with a squirt of lemon juice); as a main course; served with cold asparagus; served with a tossed salad; and a “make-ahead” spread that can be served with crackers or toasted rye bread. 


1 Pound Fresh Salmon

Bunch of Fresh Herbs

½ Pint Double Cream

2 Ounces Softened Butter

4 Ounces Dry Sherry

2 Tablespoons Lemon Juice

1/8 Teaspoon Salt

1/8 Teaspoon Freshly Ground Black Pepper

½ Ounce Powdered Gelatin

Preheat oven to 350° F.  Lightly oil a 1 pound loaf pan or a salmon mould.  Place the salmon in a buttered, ovenproof dish with the fresh herbs and cover with water.  Cover the dish with foil and cook for 20 minutes.  Leave the salmon to cook in the liquid, and then remove the skin and bones.  Reserve the liquid.  Pound the salmon flesh until smooth.  Lightly whip the cream and fold into the salmon.  Soften the butter and stir into the mixture together with the sherry and lemon juice.  Add the salt and pepper.  Measure 6 tablespoons of the reserved fish liquid into a bowl and sprinkle the gelatin on top.  Set over a pan of hot water until the gelatin has dissolved.  Cool slightly and then beat into the mousse.  Spoon the mousse into the loaf pan or the mould and leave to set in the refrigerator overnight.  Turn out onto a serving plate to serve.  Serves 8



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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