Creamysalmonmousse Recipes

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SALMON MOUSSE



Salmon Mousse image

Be the hit of the party with this salmon mousse recipe, a retro classic. It's perfect for spreading on crackers or as a vegetable dip.

Provided by Elise Bauer

Categories     Appetizer     Fish     Salmon     Seafood

Time 6h25m

Yield 12

Number Of Ingredients 14

1 lb freshly cooked or canned boneless salmon
1/2 cup diced celery
1/2 cup diced green pepper
1/4 cup finely chopped onion
3 Tbsp chopped fresh dill
1/2 cup mayonnaise
1/2 cup plain yogurt
1 8 oz package of cream cheese
1 can concentrated tomato soup or 8 ounces of puréed tomato sauce
Tabasco sauce
3 Tbsp lemon juice
3/4 cup cold water
4 teaspoons (2 envelopes) unflavored, unsweetened gelatin
One greased or stick-free 6 cup mold, or a few serving bowls.

Steps:

  • Combine the salmon mixture and gelatin: Add the dissolved gelatin to the salmon mixture and mix well.
  • Chill: Pour the mixture into a decorative mold or into serving bowls and refrigerate for 6 hours, or until firm.
  • Unmold: If using a decorative mold, unmold the salmon mousse by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish to release the mousse. The surface of the mousse may appear a bit ragged. If you cover with plastic wrap and re-chill in the refrigerator, it should become smoother. Refrigerate until ready to serve. Serve salmon mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers.

Nutrition Facts : Calories 235 kcal, Carbohydrate 6 g, Cholesterol 47 mg, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 233 mg, Sugar 4 g, Fat 18 g, ServingSize Serves 12 as an appetizer, UnsaturatedFat 0 g

SMOKED SALMON MOUSSE



Smoked Salmon Mousse image

This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells.

Provided by Rob

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 15m

Yield 16

Number Of Ingredients 7

4 ounces smoked salmon
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
½ lemon, juiced
½ teaspoon dried dill weed to taste
salt and pepper to taste
1 ounce salmon roe

Steps:

  • Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

Nutrition Facts : Calories 66.8 calories, Carbohydrate 0.8 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 99.5 mg

CREAMY SALMON MOUSSE



Creamy Salmon Mousse image

This is a summer favorite. Serve with a refreshing cucumber salad, or as a spread for crackers. Cook time equates to 6 hours chilling.

Provided by Daydream

Categories     Spreads

Time 6h30m

Yield 4 cups

Number Of Ingredients 13

1 (14 3/4 ounce) can red salmon, drained,with skin and round bones removed
1/2 cup white wine vinegar
4 teaspoons gelatin
1/4 cup hot water
4 teaspoons sugar
1 teaspoon dry English-style mustard
4 teaspoons creamed horseradish
4 teaspoons mayonnaise
3/4 cup finely diced celery
2 teaspoons chopped capers
2 tablespoons finely chopped green onions
2 tablespoons finely chopped bread and butter pickles
1/2 cup low-fat whipping cream

Steps:

  • In a mini food processor, blend salmon with vinegar, then transfer to a bowl.
  • Whisk gelatine into hot water with a fork until dissolved.
  • When cool, combine gelatine mixture with sugar, mustard, creamed horseradish and mayonnaise, and stir into salmon.
  • Then fold the celery, capers, green onions and bread and butter pickles, through the salmon mixture.
  • Lastly, lightly whip the cream and add.
  • Taste for seasoning and add a smidgen of salt and pepper if desired.
  • Spoon into a lightly oiled 4-cup mould.
  • Refrigerate for six hours, or until chilled and set.
  • To unmould, quickly dip in hot water, then turn upside down onto a serving platter.

Nutrition Facts : Calories 233.3, Fat 10.9, SaturatedFat 1.8, Cholesterol 66.1, Sodium 198, Carbohydrate 8.1, Fiber 0.8, Sugar 5.9, Protein 24.8

SALMON MOUSSE



Salmon Mousse image

Provided by Food Network

Categories     appetizer

Time 47m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound salmon fillet, skin off and pin bones removed
1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper
1 pound soft cream cheese
1/4 cup brandy
1 lemon, zested and juiced
Salt and freshly ground pepper

Steps:

  • For the salmon:
  • Preheat the oven to 400 degrees F.
  • Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
  • For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.

SUPER EASY SALMON MOUSSE - MARTHA STEWART



Super Easy Salmon Mousse - Martha Stewart image

I saw Martha make this on the Today show and it looks super easy to make, and healthy too - if you opt for light sour cream. Cooking time is chilling time.

Provided by FLKeysJen

Categories     Spreads

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
4 ounces smoked salmon, coarsely chopped
1 1/4 cups reduced-fat sour cream or 1 1/4 cups sour cream
1 -2 tablespoon fresh lemon juice
coarse salt
fresh dill (optional) or capers, for garnish (optional)
crackers, for serving or baguette, slices for serving

Steps:

  • Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
  • In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
  • Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight.
  • Garnish mousse with dill or capers, if desired, and serve with crackers or baguette slices.

Nutrition Facts : Calories 70.1, Fat 5.2, SaturatedFat 3, Cholesterol 18.2, Sodium 133.9, Carbohydrate 1.8, Sugar 0.1, Protein 4.1

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