Smooth, creamy and delicious Salmon Mousse. This simple yet elegant appetizer is something the whole family will love. It’s the perfect addition to a festive menu, be it for the big day itself or for entertaining throughout the holidays.
Do you ever reach the point of needing some inspiration in the kitchen? I do. Usually it is after a busy time of vineyard work but, not always. This is where I found myself just a few days ago – needing inspiration!
So, when this happens, I begin looking through older cookbooks that I have in a closet. You know the type, the cookbooks are good and I don’t want to get rid of them but, just don’t use them often.
While they are not necessarily REAL food cookbooks, most of the recipes can be easily adapted to a traditional diet by changing ingredients for healthier options.
This Salmon Mousse Is Made With Simple Ingredients
One of those cookbooks is still available from my affiliate partner and is even available now in a kindle version – the Silver Palate Cookbook. I like cookbooks that do not use exotic ingredients.
Like most people, I have a budget to think about. And, in this day and age, whether you have a large family or a small one, that is definitely something to consider!
While I was looking through the Silver Palate, Salmon Mousse caught my eye for two reasons. First, I like salmon! Secondly, the recipe uses gelatin and I am always looking for ways to add good quality grass fed gelatin to our diet.
I like salmon because it tastes good and, the children all like salmon. In fact, our family has a tradition each year to put on a trim-the-tree party with a buffet dinner. The menu always includes, among other favorites, a Salmon Ball which I have made for as long as I can remember!
There is just something special about dipping into a fancy looking appetizer that appeals to children, as well as adults! We love scooping things into the delicious, savory ball of goodness.
Is Salmon Mousse Good For You?
I confess, besides the taste, I like salmon because of its nutritional value – fish is brain food and contains lots protein, vitamins B, D and omega 3 fatty acids.
It is affordable and when used in recipes like Salmon Ball and Salmon Mousse, the amount of salmon is stretched by good-for-you fats. Like cream and mayonnaise in the Salmon Mousse recipe and cream cheese in the Salmon Ball recipe. These fats not only nourish your body but also help digestion!
But, this recipe caught my eye for another reason – I have an antique copper gelatin mold from John’s mother that I have not used yet.
His mother died almost exactly a year ago and then his father less than 2 months later. Out of 12 children, John is number 10. Believe me, Grammy did a lot of cooking! Several of her smaller pots are pure copper, and they really sparkled when they were polished!
Certain pots she used for certain recipes but I never remember her using the gelatin mold. It always hung against the wall. When we brought it home, it went under the cabinet until now. I am pleased to say that it worked very well and I will be using it again!
When I was preparing the Salmon Mousse, everyone wanted to know what the occasion was! This recipe is so easy, but it can impress everyone.
If you’ve tried this Salmon Mousse or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.
This is a wonderful addition to your next cheese plate.
- 2 1/2 tsp grass fed gelatin
- 1/4 c. cold water
- 1/2 c. boiling water
- 1/2 c mayonnaise
- 1 1/2 Tbsp lemon juice
- 2 Tbsp grated onion
- Dash of hot sauce
- 1/2 tsp paprika
- 1 tsp sea salt
- 2 Tbsp dill
- 2 c. finely flaked salmon I use canned with bones and skin removed
- 1 c. heavy cream preferably raw
- In a mixing bowl, soften the gelatin in the cold water. Stir in the boiling water until the gelatin is dissolved and allow to cool to room temperature.
- Stir in mayonnaise,lemon juice, onion, hot sauce, paprika, salt and dill. Stir until completely blended. Refrigerate for about 20 minutes - until the mixture begins to thicken.
- Stir the flaked salmon into the thickened mixture.
- In a separate bowl, whip the cream until peaks form and it is fluffy and thickened. Fold gently into salmon mixture.
- Transfer the mixture into a 6 c. bowl or mold.
- Cover and chill overnight.
- Serve on crackers or bread.
You can use any mold shape to make this salmon mousse. Why not try fancy shapes to impress your guests.