Salmon Mousse

by on March 24, 2016 » Add the first comment.
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  • 1 can salmon
  • 1 8 oz package cream cheese
  • 3 TBL mayonnaise
  • zest and juice from one lemon
  • 1 small jar lump fish caviar
  • 3 TBL sour cream
  • 1 TBL gelatin
  • 4 TBL chopped parsley
  • salt and pepper to taste
  1. Make sure all bones and skin is absent from salmon
  2. Drain well
  3. Soften cream cheese and mix with mayo, sour cream, lemon and seasonings
  4. Dissolve gelatin in very little cold water
  5. Add a small amount of boiling water and stir until clear
  6. Put all of the above in a blender and blend until smooth and creamy
  7. If too stiff, add a little water or cream, but be careful not to over-blend
  8. Pack salmon mixture in small round bowl which has been oiled or sprayed
  9. Unmold on plate big enough to surround mound with pumpernickel bread or melba rounds
  10. Before serving, spread sides with sour cream and sprinkle with parsley
  11. Spoon chilled caviar on the top


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