Simple Salmon Mousse

    2 hours 30 min

    This mousse is quick and easy to prepare. It goes down well at dinner parties as an appetiser. Serve with crackers, crusty bread or lettuce leaves.

    35 people made this

    Serves: 12 

    • 1 (418g) tin pink salmon, drained, liquid reserved
    • 1 tablespoon gelatine granules
    • 1 tablespoon Worcestershire sauce
    • 1/2 small onion, finely chopped
    • 125ml mayonnaise
    • 1/2 lemon, juiced
    • salt and pepper to taste

    Prep:20min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    1. Measure the reserved liquid from the salmon and top up with water to make 125ml. Place into a pot and sprinkle the gelatine on top. Heat gently until the gelatine is completely dissolved, stirring frequently. Let cool.
    2. Put the salmon, gelatine liquid, Worcestershire sauce, onion, mayonnaise, lemon juice and seasonings into a liquidiser. Blend until smooth. Adjust seasonings, if necessary.
    3. Pour the mixture into moulds or a cling film lined loaf tin and refrigerate. Chill until set, then serve.

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