Introduction:
This Salmon Mousse recipe is a light and creamy appetizer that is perfect for any gathering or special occasion. It has a delicate texture and a rich flavor that is sure to impress your guests. With just a few simple ingredients, you can whip up this elegant dish in no time. Plus, it can be made ahead of time, making it perfect for entertaining.
Preparation time: 15 minutes | Cooking Time: 0 minutes | Total Time: 2 hours | Serves: 6
Ingredients:
- 1 lb cooked salmon, flaked
- 1 cup heavy cream
- 2 tsp gelatin
- 1/4 cup cold water
- 1/4 cup mayonnaise
- 1/4 cup lemon juice
- Salt and pepper to taste
- Chopped chives, for garnish
Instructions:
- In a small bowl, sprinkle gelatin over cold water and let it soften.
- In a blender, combine flaked salmon, heavy cream, mayonnaise, lemon juice, salt, and pepper. Blend until smooth.
- Heat the softened gelatin in the microwave for 30 seconds or until dissolved. Add it to the salmon mixture and blend again.
- Pour the mixture into ramekins or a mold and refrigerate for at least 2 hours or until set.
- Before serving, garnish with chopped chives and serve with crackers or bread.
Nutrition Information:
Calories: 280 || Protein: 20g || Carbohydrates: 2g || Fat: 22g || Fiber: 0g
What I Love About This Recipe?
- The creamy texture of the mousse is absolutely divine.
- It’s a great way to use up leftover cooked salmon.
- The flavor is perfectly balanced with the tanginess of lemon juice.
- It’s versatile and can be served as a starter or a light lunch.
- It looks impressive but is actually quite easy to make.
What To Avoid While Making this Recipe?
- Avoid over-blending the mixture, as it can make the mousse too dense.
- Make sure the gelatin is fully dissolved before adding it to the mixture to prevent any lumps.
- Don’t skip the refrigeration step, as it is crucial for setting the mousse.
- Adjust the seasoning to taste, as the salt and pepper can vary depending on the salmon used.
- Be careful not to overfill the ramekins, as the mousse will expand slightly as it sets.