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Salmon Mousse

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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 tablespoon sugar
  • 2 tablespoon lemon juice
  • 3 tablespoon white vinegar
  • 2 teaspoon red horseradish
  • 2 teaspoon 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

  1. 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.

  2. 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.

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