Salmon Mousse
- SERVES
- 18
- COOK TIME
- 10 Min
You'll be the hit of any party with this Northwestern taste delight. This was one of our most requested dishes when my wife and I were caterers. (No, no, it's not difficult at all!)
What You'll Need
- 1 envelope (.25 ounces) unflavored gelatin
- 1 cup water
- 1/2 teaspoon salt
- 4 tablespoons sugar
- 2 tablespoons lemon juice
- 3 tablespoons white vinegar
- 2 teaspoons red horseradish
- 2 teaspoons grated onion
- 1 can (15-1/2 ounces) pink or red salmon, drained and flaked
- 1 large stalk celery, finely chopped
- 6 pitted black olives, finely chopped
- 1/2 cup mayonnaise
What to Do
- In a medium-sized saucepan, mix the gelatin with the water; dissolve over low heat. Remove from heat, then add the salt, sugar, lemon juice, vinegar, horseradish, and onion.
- In a large bowl, mix together the salmon, celery, olives, and mayonnaise. Add the slightly cooled gelatin mixture, then pour into a 4-cup decorative mold and chill until set, about 2 hours.
Notes
Invert and unmold onto a serving platter. Serve on crackers or sliced cocktail rye bread.
Read NextSwiss Fondue Bread
Nutritional InformationShow More
Servings Per Recipe: 18
- Amount Per Serving % Daily Value *
- Calories 162
- Calories from Fat 115
- Total Fat 13g 20 %
- Saturated Fat 0.4g 2 %
- Trans Fat 0.0g 0 %
- Protein 5.6g 11 %
- Amount Per Serving % Daily Value *
- Cholesterol 22mg 7 %
- Sodium 599mg 25 %
- Total Carbohydrates 3.6g 1 %
- Dietary Fiber 0.1g 0 %
- Sugars 3.0g 0 %
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beverly85 0096525
Nov 16, 2013
made this before, put it in a fish shape mold, and decorated it. Boy was it a hit!
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