Salmon mousse

Salmon mousse

By
From
Margaret Fulton Favourites
Serves
6–8 as a first course or more as part of a buffet
Photographer
Tanya Zouev and Armelle Habib

In the 1970s, salmon mousse often featured on buffet tables or was served as a first course. Friends claim it is just as popular at their parties today as it was then. It gives you a chance to present and show off a beautifully decorated platter.

A good recipe stands the test of time and is often created by a good cook. This recipe was given to me by a London cookery writer who made it with fresh salmon, which was plentiful in England but not in Australia at the time. So I first made it with good canned red salmon, but today use fresh salmon now that it is readily available.

Ingredients

Quantity Ingredient
1 tablespoon gelatine
1/4 cup water
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dry mustard
1/4 cup white vinegar
2 cups flaked red salmon, canned or poached, (see Note)
1 cup finely diced celery
2 teaspoon capers
1/2 cup whipped cream
salad greens, to garnish

Sour cream dressing

Quantity Ingredient
1/2 cup sour cream
1 tablespoons grated onion
1/2 teaspoon salt
freshly ground black pepper
1 teaspoon horseradish relish, (optional)
2 teaspoon vinegar
A pinch paprika

Method

  1. Sprinkle the gelatine over the water in a small saucepan. Soak for 2 minutes. Add the sugar, salt, mustard and vinegar. Stir constantly over low heat until the gelatine is dissolved. Remove from the heat and chill to the consistency of unbeaten egg whites. Fold in the salmon, celery and capers, mix well and then fold in the whipped cream. Turn into a wetted 750 ml mould, or individual moulds, and chill until firm.
  2. Unmould onto a serving plate and garnish with salad greens. Serve with sour cream dressing.
  3. For the sour cream dressing, combine all ingredients except paprika in a bowl, then chill well. Sprinkle with paprika before serving.

Note

  • Gently poach 750 g fresh salmon in 11⁄2 cups of water with 1⁄2 teaspoon of wine vinegar and 1 teaspoon of salt. I find a frying pan is ideal for this. Cover and poach for 3 minutes, then turn off the heat and leave until cool enough to handle. Remove the fish and flake into pieces, removing any bones or skin.
Tags:
Margaret
Fulton
Favourites
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