Salmon Mousse
1 / 1 Picture by:  France

Salmon Mousse

This is extremely quick to make, and has been popular at social gatherings. I usually serve it on a lettuce leaf, with capers on the side. It goes well with water crackers.

France Western Australia, Australia


Serves: 12 

  • 1 (415g) tin of pink salmon, drained with liquid reserved
  • 1 tablespoon unflavoured gelatine
  • 1 tablespoon Worcestershire sauce
  • 1/2 small onion, finely chopped
  • 1/2 cup mayonnaise (fat free works well)
  • juice of half a lemon (about one tablespoon)
  • salt and pepper to taste


Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Measure the reserved liquid from the tin and top up with water to make 1/2 cup.
  2. Place this in a pot and slowly sprinkle the gelatine on top, this will make the dissolving process easier.
  3. Heat gently until the gelatine is completely dissolved, stirring frequently.
  4. Let this broth-like liquid cool slightly.
  5. Put all other ingredients in a blender and add the lukewarm broth on top.
  6. Blend until smooth, add salt and pepper to taste (add more Worcestershire sauce if desired).
  7. Place in moulds and refrigerate. You can use fancy gelatine moulds or line a loaf pan with cling wrap and cut slices when needed. This freezes very well.

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