Salmon Mousse

From Richmond Talbot

This is popular whenever it is set out as part of the seafood course at the Twelfthnight Gala.


  • 1 envelope unflavored gelatine

  • 2 T. Lemon Juice

  • 1 small slice onion

  • 1/2 C. Boiling Water

  • 1/2 C. Mayonnaise

  • 1/4 t. Paprika

  • 1 t. Dried Dill

  • 1 lb canned Salmon, drained

  • 1 C. Heavy Cream


About 15 minutes, and another three hours or more to chill.


A blender and a 4-cup mold, preferably in a  shape suitable for seafood.

To prepare:

  1. Put the Gelatine, Lemon Juice, Onion slice, and Boiling Water into the blender and blend on high speed for 40 seconds.

  2. Add the Mayonnaise, Paprika, Dill, and Salmon and blend well.

  3. Slowly add the Heavy Cream, 1/3 C. at a time,  and blend well.

  4. Blend 30 seconds more to be sure everything is well mixed.

  5. Spoon into a 4-cup mold, and gently tamp down to eliminate air pockets.

  6. Chill for a few hours, until set.

  7. Serve on a white linen napkin on a nice plate. Garnish with sliced lemon and parsley, or with something more interesting.