Salmon Mousse

The mousse can be set in a fish-shaped mould for elegant presentation. Serve turned out on a flat serving platter. You may serve as an appetizer to Baked Stuffed Trout.


  • 1 tbsp gelatin
  • 2 tbsp hot water
  • 1 (213 g/7 1/2 oz) can salmon
  • 150 ml natural yoghurt
  • 150 ml mayonnaise
  • 1 tbsp tomato ketchup
  • salt and pepper
  • 2 egg whites


  • orange slices
  • lime slices
  • parsley sprigs
  • dill sprigs

Cooking Process

  1. Sprinkle the gelatin on to the hot water in a bowl. Stand the bowl over a saucepan of simmering water and stir until dissolved.
  2. Flake the salmon into a bowl, remove any remaining bones, and add the natural yoghurt.
  3. Stir in the mayonnaise, then the tomato ketchup, gelatin and seasoning.
  4. Whisk the egg whites until stiff but not dry and fold into the salmon mixture.
  5. Pour the mixture into a serving bowl and chill for an hour or until set.
  6. Garnish the mousse with orange and lime slices, dill and parsley sprigs and serve with triangles of toast and a salad.

Salmon Mousse

Bon Apetite!

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Salmon Mousse