Salmon Mousse Elegante
2 Ratings
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Ingredients
1- 213 g (7.5 oz) can sockeye salmon
4 eggs, hard cooked, chopped
1/2 cup (125 mL) stuffed olives, sliced
1/4 cup (50 mL) celery, chopped
1/4 cup (50 mL) green onions, finely chopped
2 tbsp (30 mL) fresh dill, chopped or1 tsp / 5 mL dried dill
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 envelope unflavored gelatin
1/3 cup (75 mL) liquid (salmon broth plus water)
1 cup (250 mL) mayonnaise
1 tbsp (15 mL) lemon juice
cooking spray
Directions
Drain salmon, reserving broth; flake salmon with a fork. In a large bowl, combine salmon, eggs, olives, celery, green onions, dill, salt and pepper. Sprinkle gelatin over salmon broth and water mixture. Set over hot water to dissolve. Combine dissolved gelatin, mayonnaise and lemon juice. Stir into salmon mixture. Spray a 3 cup (750 mL) mould with cooking spray. Spoon salmon mixture into mould. Refrigerate until firm, at least 3 hours or overnight.