Saturday, 31 March 2012

Recipe : Salmon Mousse

Salmon Mousse   Courtesy of The Housewives League of South Africa 1978


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!

84 comments:

  1. 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
  2. Wish I could send some to you I am sure that this is a novel you would enjoy :) Diane

    ReplyDelete
  3. Diane this look amazing, love your fish mold too, and love your header:))

    ReplyDelete
  4. This looks delicious! Wonderful job!

    ReplyDelete
  5. Lovely! And easy to achieve with minimum effort.

    ReplyDelete
  6. Sounds 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! :)

    ReplyDelete
  7. The salmon mousse sounds lovely. I have never eaten it before, but I love salmon. Hope you are having a nice weekend!

    ReplyDelete
  8. How do I suppose to have it... Will it be best serves with rice?? I was wondering having it with something hot & spicy..

    ReplyDelete
  9. That sounds delish. Your presentation is also very pretty.

    ReplyDelete
  10. The mousse looks lovely!

    ReplyDelete
  11. Hi 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.

    I'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

    ReplyDelete
  12. 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!

    ReplyDelete
  13. Gloria thanks for the comment on the header, yes I also quite fancy the fish mould :) Diane

    ReplyDelete
  14. SerenaB thanks for your visit and comment, I appreciate it. Keep well Diane

    ReplyDelete
  15. Rosaria it is very simple and the taste is just so delicate. Take care Diane

    ReplyDelete
  16. The 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

    ReplyDelete
  17. Words Of Deliciousness if you love salmon you will certainly enjoy this although the flavour is quite delicate. Have a good day Diane

    ReplyDelete
  18. ogyep 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

    ReplyDelete
  19. Gaelyn, it is very easy to do and tastes quite yummy. Have a good day. Diane

    ReplyDelete
  20. Cate it really is easy to do and is very effective. Have a good week. Holiday not far off now :) Diane

    ReplyDelete
  21. Looks 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!

    ReplyDelete
  22. Denise 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

    ReplyDelete
  23. Liesl, 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

    ReplyDelete
  24. Jan this dish is really worthwhile it was very yummy.

    My 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

    ReplyDelete
  25. Wow, this sounds delicious and perfect for a starter, thanks for the recipe.
    Your fish mould is so beautiful !!

    ReplyDelete
  26. 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

    ReplyDelete
  27. ooo, very nice, and i love your new main/ backroudn picture.

    Red

    ReplyDelete
  28. 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.

    ReplyDelete
  29. Diane, this look fantastic. I have never tasted this fish before. I want to try this for sure. Xoxo

    ReplyDelete
  30. Hi Diane, sounds delicious, and I love Salmon too :-) take care.. hope you are ok, thinking of you xx

    ReplyDelete
  31. Hi 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!

    Cheers - love your photos and the cherry blossom is really taking off here .. Hilary

    ReplyDelete
  32. Boye By Red the back ground picture worries me somewhat. Lots of blossom but no bees to pollinate!! Take care Diane

    ReplyDelete
  33. Lindy 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!!
    The salmon mousse is great for a warm day served with salad. Diane

    ReplyDelete
  34. 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

    ReplyDelete
  35. Anne 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

    ReplyDelete
  36. Hilary 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.

    I just want to see some bees around my cherry blossom, at the moment there is nothing!!
    Diane

    ReplyDelete
  37. I like salmon so I am sure I would love this! Your new header is fab:)
    ~Anne

    ReplyDelete
  38. 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

    ReplyDelete
  39. What 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.

    ReplyDelete
  40. Yum. I've only had salmon mousse a few times and loved it.

    I like your new profile pic too!

    ReplyDelete
  41. Yes, this is what I'd like to make in the nearest future, no matter what.

    ReplyDelete
  42. Oh that seems delicious!
    Wonderful idea!
    I'll have to try a light version!
    Cheers Diane!

    ReplyDelete
  43. 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

    ReplyDelete
  44. Thanks 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

    ReplyDelete
  45. Joyful this was very easy to make and very tasty.
    Thanks for the comment on the profile photo. Nigel took it yesterday just as we were going out to lunch. Diane

    ReplyDelete
  46. Olga it is so simple and easy, I am sure that you would enjoy. Have a great week. Diane

    ReplyDelete
  47. Noushka 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

    ReplyDelete
  48. Stunning 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.

    ReplyDelete
  49. Love this salmon mousse, it sounds delicious! And your new header is gorgeous and so are you in your new photo! Very nice, Diane!

    ReplyDelete
  50. Kerry I am also useless normally with gelatine but this worked easily.
    I just hope the blossom becomes cherries, there is a serious shortage of bees this year in our area!! Diane

    ReplyDelete
  51. Olga in the fish mould it looks particularly good. Diane

    ReplyDelete
  52. Pam thanks for the very kind compliments. Have a good week. Diane

    ReplyDelete
  53. Fifi 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

    ReplyDelete
  54. This 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.

    ReplyDelete
  55. Marjie the fish mould looks spectacular, but the small moulds are more convenient in the fridge and on the table! Diane

    ReplyDelete
  56. The mould look gorgeous! nice recipe !

    ReplyDelete
  57. Sonia thanks, it was pretty good though I say it myself :) Diane

    ReplyDelete
  58. This 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

    ReplyDelete
  59. Hello 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

    ReplyDelete
  60. Mary 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

    ReplyDelete
  61. Marco 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

    ReplyDelete
  62. Pity 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

    ReplyDelete
  63. Martine 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

    ReplyDelete
  64. I love the new photo Diane... you look great!

    My salmon loving husband would really love this mousse.

    ReplyDelete
  65. 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!

    ReplyDelete
  66. MMMM... This sounds really good.
    Together with a good white wine...

    ReplyDelete
  67. Pam thanks for your kind comment. My husband has really enjoyed finishing off this mousse, it makes quite a bit! Diane

    ReplyDelete
  68. Lena 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

    ReplyDelete
  69. Andrea, 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

    ReplyDelete
  70. J'aime beaucoup la mousse de saumon. Je note ta version.
    A bientôt

    ReplyDelete
  71. Nadji, J'espère que tu apprécieras . A bientôt. Diane

    ReplyDelete
  72. Diane, your salmon mousse looks fantastically smooth & lovely. Very much like beancurd.
    Hope you're having a great day.
    Kristy

    ReplyDelete
  73. Kristy I am not sure I have tasted bean curd, will check it out. Have a great day Diane

    ReplyDelete
  74. SOOOOOOOOOOO delicious and beautiful! I adore that fish mold!!! I just made salmon pate - but I think I like your recipe better :)
    Mary x

    ReplyDelete
  75. Very nice recipe and lovely SERVING!
    You're super chef Diane!!!!
    Many greetings and kisses

    ReplyDelete
  76. Mary Mum's Kitchen. This is a very easy recipe maybe not the best but I like it :) Diane

    ReplyDelete
  77. Thanks Magda, not sure about the super chef but I try my friend. Have a great weekend. Hugs Diane

    ReplyDelete
  78. This looks delicious! I love salmon and I'm always looking for something new to do with it. =)

    ReplyDelete
  79. Ree this is such an easy dish to make and sooooo delicious.Diane

    ReplyDelete
  80. Very interesting twist for a salmon. LOoks delish!

    ReplyDelete
  81. Diane I think you should write/illustrate (with your beautifully presented and photographed dishes) a cookbook!

    ReplyDelete
  82. Dolly 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

Thanks for taking the time to visit and pass a comment. Every comment is appreciated and I try to reply to each and every one. All comments are verification free but will come to me for approval first :-)) No Anonymous Users!