Salmon Mousse

Salmon Mousse Recipe from Australia with Gelatine and Worcestershire Sauce

Region / culture: Australia | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Salmon mousse is a delicious and elegant dish that is perfect for entertaining or special occasions. This creamy and flavorful spread is made with canned pink salmon, gelatin, Worcestershire sauce, onions, and lemon juice. It can be served as an appetizer or as a light lunch with crackers or bread.

History

Salmon mousse has been a popular dish in European cuisine for centuries. It is believed to have originated in France, where it was served as a luxurious appetizer at formal dinners and banquets. The creamy texture and rich flavor of the mousse made it a favorite among the aristocracy and upper class.

Ingredients

1 can of pink salmon (415 g), drained with liquid reserved
1 tbsp unflavored gelatin
1 tbsp worcestershire sauce
0.5 small onion, finely chopped
0.5 cup mayonnaise (fat-free works well)
juice of half a lemon (about 1 tbsp)
salt and pepper to taste

How to prepare

Drain the salmon and reserve the liquid.
Measure the reserved liquid from the tin and add enough water to make 125 ml (0.5 cup).
Pour the liquid into a pot and slowly sprinkle the gelatine on top to aid in the dissolving process.
Heat the mixture gently until the gelatine is completely dissolved, stirring frequently.
Allow the broth-like liquid to cool slightly.
Place all the other ingredients in a blender and pour the lukewarm broth on top.
Blend until smooth, and season with salt and pepper to taste (add more Worcestershire sauce if desired).
Pour the mixture into moulds and refrigerate.
You can use decorative gelatine moulds or line a loaf pan with plastic wrap and cut slices as needed.
This recipe can also be frozen for later use.

Variations

Add fresh herbs such as dill or chives for extra flavor.
Substitute smoked salmon for canned salmon for a more intense flavor.
Use Greek yogurt instead of cream cheese for a tangy twist.

Cooking Tips & Tricks

Make sure to drain the salmon well and reserve the liquid for the gelatin mixture.

- Use fat-free cream cheese for a lighter version of the mousse.

- Blend the ingredients until smooth for a creamy texture.

- Season the mousse with salt, pepper, and Worcestershire sauce to taste.

- Refrigerate the mousse for at least 2 hours before serving to allow it to set.

Serving Suggestions

Serve the salmon mousse with crackers, bread, or vegetable sticks for a light and elegant appetizer.

Cooking Techniques

Blend the ingredients until smooth for a creamy texture.

- Refrigerate the mousse for at least 2 hours before serving to allow it to set.

Ingredient Substitutions

Use smoked salmon instead of canned salmon for a different flavor.

- Substitute Greek yogurt for cream cheese for a tangy twist.

- Use vegetable broth instead of water for a vegetarian version.

Make Ahead Tips

Salmon mousse can be made ahead of time and refrigerated for up to 2 days.

- Freeze the mousse in individual portions for a quick and easy appetizer.

Presentation Ideas

Serve the salmon mousse in decorative gelatin molds for an elegant presentation. - Garnish with fresh herbs, lemon slices, or capers for a pop of color.

Pairing Recommendations

Serve the salmon mousse with a crisp white wine or champagne for a sophisticated pairing.

- Pair with a side salad or fresh fruit for a light and balanced meal.

Storage and Reheating Instructions

Store leftover salmon mousse in an airtight container in the refrigerator for up to 2 days.

- To reheat, allow the mousse to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of salmon mousse contains approximately 100 calories.

Carbohydrates

Each serving of salmon mousse contains approximately 2 grams of carbohydrates.

Fats

Each serving of salmon mousse contains approximately 5 grams of fats.

Proteins

Each serving of salmon mousse contains approximately 10 grams of proteins.

Vitamins and minerals

Salmon mousse is a good source of vitamin D, vitamin B12, and omega-3 fatty acids.

Alergens

Salmon mousse contains fish and dairy allergens.

Summary

Salmon mousse is a nutritious and delicious dish that is high in proteins and healthy fats. It is a good source of vitamins and minerals, making it a healthy choice for a light meal or snack.

Summary

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Salmon Mousse. It was a warm summer day, and I was visiting my dear friend Margaret in her quaint little cottage by the sea. Margaret was an incredible cook, and I always looked forward to our cooking sessions together.

On this particular day, Margaret had decided to make a special dish for lunch. She pulled out a beautiful piece of fresh salmon from the local fish market and began to work her magic in the kitchen. I watched in awe as she expertly filleted the fish and transformed it into a creamy, airy mousse.

As I helped Margaret with the preparation, she shared with me the story of how she had learned to make Salmon Mousse. It was a recipe passed down to her from her own grandmother, who had learned it from a French chef many years ago. The secret, Margaret explained, was in the delicate balance of flavors and textures - the richness of the salmon, the lightness of the whipped cream, and the brightness of the lemon zest.

I was mesmerized by the process, and I knew that I had to learn how to make this exquisite dish myself. Margaret graciously wrote down the recipe for me, and I made a mental note to recreate it in my own kitchen as soon as possible.

Back at home, I eagerly gathered all the ingredients for the Salmon Mousse. I made sure to purchase the freshest salmon I could find, along with some heavy cream, lemon zest, and a few other key ingredients. As I began to follow Margaret's instructions, I found myself getting lost in the rhythm of cooking - chopping, sautéing, and blending with precision and care.

After a few hours of work, the Salmon Mousse was finally ready. I plated it up beautifully, garnishing it with a sprig of fresh dill and a squeeze of lemon. I couldn't wait to taste it, to see if I had done justice to Margaret's recipe.

The first bite was a revelation. The mousse was velvety smooth, with a delicate flavor that danced on my tongue. The richness of the salmon was perfectly balanced by the lightness of the whipped cream, creating a dish that was both luxurious and refreshing.

I savored every bite, feeling a sense of pride and accomplishment wash over me. I had successfully learned how to make Salmon Mousse, thanks to the guidance of my dear friend Margaret. And I knew that this recipe would become a cherished part of my culinary repertoire for years to come.

Since that day, I have made Salmon Mousse countless times, each batch more delicious than the last. I have shared the recipe with friends and family, passing on the tradition of this exquisite dish to the next generation.

And as I sit here now, savoring a slice of Salmon Mousse on a crisp cracker, I can't help but feel grateful for the serendipitous moment that led me to discover this recipe. It has brought me joy, connection, and a deeper appreciation for the art of cooking - and for that, I will always be grateful.