Salmon mousse

    1 hour 15 min

    A quick and easy salmon mousse made with tinned salmon and mayonnaise. Great as a starter or as an hors d'oeuvre at a party. Serve with crackers or soft brown bread and a slice of lemon.


    Dorset, England, UK
    53 people made this

    Serves: 4 

    • 2 (213g) tins pink salmon
    • 150g (5 oz) mayonnaise
    • 15g (1/2 oz) powdered gelatine
    • 2 tablespoons double cream, lightly whipped
    • 1 tablespoon medium sherry
    • salt and pepper to taste
    • 1 egg white

    Prep:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr15min 

    1. Drain salmon and reserve the liquid. Put salmon in a bowl, remove and discard any bones, break up and mix in the mayonnaise.
    2. In a small bowl, mix the reserved salmon liquid with the gelatine and let stand in a pan with hot water until gelatine is dissolved.
    3. Stir gelatine liquid into fish mixture, then fold in lightly whipped cream, sherry and salt and pepper to taste.
    4. In a bowl whisk the egg white until stiff and fold into the salmon mixture. Place mixture into a 1L (1 1/2 pt) mould and chill in the fridge until firm.

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