2 tins salmon drained and flaked - about 400 grammes total
1½ Tablespoons gelatine
Boiling water to mix gelatine as directed on the packet.
2 Tablespoons white wine vinegar (or plain white vinegar)
2 Tablespoons grated onion (this is an eye watering process!)
1 Teaspoon worcestershire sauce
1 Tablespoon tomato sauce
½ Teaspoon fine table salt
½ Cup crème fraiche or whipped cream
½ Cup mayonnaise
Tabasco sauce to taste.
Mix the gelatine as directions on packet. Make up to 2½ cups of liquid, mix until dissolved. Add the sauces and vinegar stirring well, then the onion, salt and Tabasco. Stir well and then add the crème fraiche and the mayonnaise. Mix well; I used a wand liquidiser. Add the flaked salmon and mix well again. Put into wet mould and chill.
When set, just run a little warm water over the outside of the mould to turn it out easily. Hey presto, you have a great starter, or it is fantastic served with bread and salad as a light luncheon.
I did not use my fish mould as there was a lack of room in my fridge. Instead, I filled four medium size pate dishes and turned each out onto a plate, served with a little parsley and some lemon twists.
P.S. This could also be made with tinned tuna.
Enjoy! We did!
Hehe Diane, you know me, I'm not clued-up on food stuff so all I can say is that 'Salmon Mousse' sounds like a good name for a character in a novel ...
ReplyDelete:)
Wish I could send some to you I am sure that this is a novel you would enjoy :) Diane
ReplyDeleteDiane this look amazing, love your fish mold too, and love your header:))
ReplyDeleteThis looks delicious! Wonderful job!
ReplyDeleteLovely! And easy to achieve with minimum effort.
ReplyDeleteSounds wonderful, wish you could send some to me too! I'm afraid the postage would be quite outrageous and the postman would have to wear a mask by the time it got here ...... sad! :)
ReplyDeleteThe salmon mousse sounds lovely. I have never eaten it before, but I love salmon. Hope you are having a nice weekend!
ReplyDeleteHow do I suppose to have it... Will it be best serves with rice?? I was wondering having it with something hot & spicy..
ReplyDeleteThat sounds delish. Your presentation is also very pretty.
ReplyDeleteThe mousse looks lovely!
ReplyDeleteHi Diane. Sorry I haven't been by for awhile but I've been crazy enough to sign up for the A-Z Challenge on both my writing blog and my RomanticFridayWriters blog. It starts today.
ReplyDeleteI've just posted some stunning photos of our trip to Biarritz that you may like to see.
I've spent some time scrolling through your next post. Love the pics of your walk with your leisure club.
Denise
I have always been phased by any recipe calling for gelatine in the past,but luckily I seem to have gotten the hang of how to use it now! This is something I have never made and my girls and I are sure to love it!
ReplyDeleteGloria thanks for the comment on the header, yes I also quite fancy the fish mould :) Diane
ReplyDeleteSerenaB thanks for your visit and comment, I appreciate it. Keep well Diane
ReplyDeleteRosaria it is very simple and the taste is just so delicate. Take care Diane
ReplyDeleteThe Café Sucré Farine, no you are right it would not travel well and the price would outrageous, everytime I post something the costs seem to go up!! Have a good day Diane
ReplyDeleteWords Of Deliciousness if you love salmon you will certainly enjoy this although the flavour is quite delicate. Have a good day Diane
ReplyDeleteogyep yummy mellow in my opinion the flavour is far too delicate to serve with anything hot and spicy and I do love spicy food. We served it with French bread as a starter, and for lunch with maybe a couple of different salads. A rice salad perhaps. Diane
ReplyDeleteGaelyn, it is very easy to do and tastes quite yummy. Have a good day. Diane
ReplyDeleteCate it really is easy to do and is very effective. Have a good week. Holiday not far off now :) Diane
ReplyDeleteLooks good Diane and I'll definitely try it sometime. Blogger never lets me comment with my Wordpress ID (typical) but usually there's an option in the comment box to just put my URL and name. In your box there's only an option for my Google account or Open ID... oh well, just another thing about Blogger to annoy me!
ReplyDeleteDenise I know you have been busy but thanks for taking the time out to visit. Biarritz looks beautiful, a place we should visit me thinks :) Keep well. Diane
ReplyDeleteLiesl, I have also never been happy with gelatine but this worked so well and it was easy. Think this is pretty much a no fail recipe (I hope). Keep well Diane
ReplyDeleteJan this dish is really worthwhile it was very yummy.
ReplyDeleteMy fault that you are restricted to your Google ID as that is how I have set it when I stopped all Anonymous comments. Sorry, but that is the way it will stay for the time being. Have a great week. Diane
Wow, this sounds delicious and perfect for a starter, thanks for the recipe.
ReplyDeleteYour fish mould is so beautiful !!
Jean this a great recipe and very easy to make. I also quite fancy that fish mould but when entertaining I am always short of fridge space! It has to lie flat so lots of space required! When are you coming over here? Diane
ReplyDeleteooo, very nice, and i love your new main/ backroudn picture.
ReplyDeleteRed
Great minds think alike re the header photos on our blogs at the moment! Salmon Mousse reminds me of summer and balmy weather, which has disappeared here for now as the barometer and temps have plummeted.
ReplyDeleteDiane, this look fantastic. I have never tasted this fish before. I want to try this for sure. Xoxo
ReplyDeleteHi Diane, sounds delicious, and I love Salmon too :-) take care.. hope you are ok, thinking of you xx
ReplyDeleteHi Diane .. sounds delicious - and I imagine with new potatoes and a fresh salad, or peeled tomato salad (love tomatoes that way) .. with some fresh bread and butter - divine .. I've still got some of my SA books - but am losing them to the Charity shops as I declutter a little more!
ReplyDeleteCheers - love your photos and the cherry blossom is really taking off here .. Hilary
Boye By Red the back ground picture worries me somewhat. Lots of blossom but no bees to pollinate!! Take care Diane
ReplyDeleteLindy our temperatures are going down rapidly as well. I need to cover the potatoes, but the rest are in pots in the house which is where thy will stay for the moment!!
ReplyDeleteThe salmon mousse is great for a warm day served with salad. Diane
Quay Po Cooks if you have not tasted this before it is well worth trying. It is very easy and very yummy. Keep well, Diane
ReplyDeleteAnne I think of you most of the time. Wish you were here relaxing, maybe soon. Thanks for taking time out to comment, take care and get better soon. Luv Diane xx
ReplyDeleteHilary I do not use my recipe books very often, I usually cook just out of my head but this is one recipe with I do follow and love.
ReplyDeleteI just want to see some bees around my cherry blossom, at the moment there is nothing!!
Diane
I like salmon so I am sure I would love this! Your new header is fab:)
ReplyDelete~Anne
Anne I would be surprised if you did not like this, and it is so easy to make. I just hope the header finally turns into cherries there are a shortage of bees around! Diane
ReplyDeleteWhat an easy recipe, and one that I shall use at some point in the future. But what is the French for gelatine powder. I did buy some gelatine which turned out to be layers of gelatine rather than powder. Haven't got round to translating the instructions yet although have had it for ages. By the way, nice photo of you.
ReplyDeleteYum. I've only had salmon mousse a few times and loved it.
ReplyDeleteI like your new profile pic too!
Yes, this is what I'd like to make in the nearest future, no matter what.
ReplyDeleteOh that seems delicious!
ReplyDeleteWonderful idea!
I'll have to try a light version!
Cheers Diane!
I love salmon, so this recipe sounds delicious and would no doubt go perfectly with a drink or two when friends visit. Thanks for the recipe, Fifi x
ReplyDeleteThanks Vera. I bought my gelatine from a small shop in Chasseneuil and it was English!! It is in packets of which I used 1 1/2 but it is in powder/crystals. I see no reason why sheets should be any different to use but you would have to work out the quantity. Each of my packets said it would set one pint which may have been enough, but I could not afford to take a chance of it not setting with all the extra added to the liquid. Hope you can sort it all out. Take care Diane
ReplyDeleteJoyful this was very easy to make and very tasty.
ReplyDeleteThanks for the comment on the profile photo. Nigel took it yesterday just as we were going out to lunch. Diane
Olga it is so simple and easy, I am sure that you would enjoy. Have a great week. Diane
ReplyDeleteNoushka I am sure it would be easy to change to what suits you. I did use tomato sauce and mayonnaise that were low fat, also low fat crème fraiche. Take care Diane x
ReplyDeleteStunning recipe. I haven't had much luck with gelatine. My last effort making a cheesecake was a disaster! I do love your new header, the blossom is so beautiful.
ReplyDeleteIt looks very elegant!
ReplyDeleteLife and travelling
Cooking
Love this salmon mousse, it sounds delicious! And your new header is gorgeous and so are you in your new photo! Very nice, Diane!
ReplyDeleteKerry I am also useless normally with gelatine but this worked easily.
ReplyDeleteI just hope the blossom becomes cherries, there is a serious shortage of bees this year in our area!! Diane
Olga in the fish mould it looks particularly good. Diane
ReplyDeletePam thanks for the very kind compliments. Have a good week. Diane
ReplyDeleteFifi B It really is an easy dish to make and if you have a fish mould it looks fantastic. Better try it before your winter sets in, though I guess it never gets too bad where you are. Diane
ReplyDeleteThis is a great use for tinned salmon! And it looks so pretty in the individual little mold on the plate. The fish would have been lovely on the serving platter, but not as pretty in each individual serving.
ReplyDeleteMarjie the fish mould looks spectacular, but the small moulds are more convenient in the fridge and on the table! Diane
ReplyDeleteThe mould look gorgeous! nice recipe !
ReplyDeleteSonia thanks, it was pretty good though I say it myself :) Diane
ReplyDeleteThis would be a perfect additionto our Easter table. I love your fish mold. Its detail is really wonderful. I hope all is well. Have a great day. Blessings...Mary
ReplyDeleteHello Diane, first of all your picture is beautiful. I haven't made salmon mousse since who knows how long but it still is my fav... Thank you for sharing
ReplyDeleteMary I am lucky, I have two fish moulds similar but the other one has a straight tail :) I hope you enjoy this recipe. Have a great Easter. Diane
ReplyDeleteMarco Pasho I also have not made one in yonks! It will nor be back on the menu in force for a while as this worked so well :) All the best for Easter. Diane
ReplyDeletePity you didin't use the mould. It would have looked even more elegant. Would you need to butter it before putting in the salmon mousse? Martine
ReplyDeleteMartine no I definitely do not butter the mould. Just dip the fish or mould into warm water for a few seconds to warm the mould enough for it to release the mousse. Do not get water on the mousse. Put a plate on top and turn it over. Give it a good shake and it should just slide out. Happy Easter Diane
ReplyDeleteI love the new photo Diane... you look great!
ReplyDeleteMy salmon loving husband would really love this mousse.
hi diane, i'm glad to come by reading this now cos i'm learning something new ways to enjoy canned salmon. I also got a similar kind of fish mould but it's made of plastic, for jelly making. That's a nice profile pic of yours i'm looking at!
ReplyDeleteMMMM... This sounds really good.
ReplyDeleteTogether with a good white wine...
Pam thanks for your kind comment. My husband has really enjoyed finishing off this mousse, it makes quite a bit! Diane
ReplyDeleteLena the plastic mould may possibly work as the mixture is not very hot by the time you have put in all the ingredients, and anyway jelly is fairly hot when you pour it. Being made from gelatine it is quite jelly like when you turn it out. Diane
ReplyDeleteAndrea, thanks for visit, and yes it goes down well with a white wine or even a rose. The latter I have only found a couple I really like, I have to train my taste buds :) Diane
ReplyDeleteJ'aime beaucoup la mousse de saumon. Je note ta version.
ReplyDeleteA bientôt
Nadji, J'espère que tu apprécieras . A bientôt. Diane
ReplyDeleteDiane, your salmon mousse looks fantastically smooth & lovely. Very much like beancurd.
ReplyDeleteHope you're having a great day.
Kristy
Kristy I am not sure I have tasted bean curd, will check it out. Have a great day Diane
ReplyDeleteSOOOOOOOOOOO delicious and beautiful! I adore that fish mold!!! I just made salmon pate - but I think I like your recipe better :)
ReplyDeleteMary x
Very nice recipe and lovely SERVING!
ReplyDeleteYou're super chef Diane!!!!
Many greetings and kisses
Mary Mum's Kitchen. This is a very easy recipe maybe not the best but I like it :) Diane
ReplyDeleteThanks Magda, not sure about the super chef but I try my friend. Have a great weekend. Hugs Diane
ReplyDeleteThis looks delicious! I love salmon and I'm always looking for something new to do with it. =)
ReplyDeleteRee this is such an easy dish to make and sooooo delicious.Diane
ReplyDeleteVery interesting twist for a salmon. LOoks delish!
ReplyDeletechubskulit and it tastes delicious. Diane
ReplyDeleteDiane I think you should write/illustrate (with your beautifully presented and photographed dishes) a cookbook!
ReplyDeleteDolly I am trying to write the story of my life, this has been going on for years now - a cookbook may take even longer :) Diane
ReplyDelete