Easter is here and so I thought I would share the recipe for my favourite appetiser, Salmon Mousse. It’s perfect for entertaining large crowds of people. Whenever I serve this “very popular” salmon mousse, there’s always someone who wants the recipe. So here it is. Below is a photograph to show you how to make this wonderful starter look even more appetizing.
Depending upon one’s dietary observances, if you are vegetarian or Vegan do be aware that this recipe does contain gelatine.
So here you go ….
Equipment you need
- Salmon or Shrimp Mold
- 1 can/tin Condensed Soup-Cream of Tomato, 295G (I used Bachelor’s) – do not add water
- 8 Ounces or 225G of Philadelphia cream cheese
- 1 envelope unflavoured gelatine
- ½ cup finely chopped celery
- ½ cup finely chopped onion (white not spring)
- ½ finely chopped green pepper
- 1 cup Mayonnaise (I used Hellmann’s)
- Dash of Worcestershire sauce
- A squeeze of fresh lemon
- For: Salmon Mold-3 cans/tins 213G each Wild Alaskan Red Salmon, drained
- Or: Shrimp Mold-3 cans/tins small cooked shrimp, drained, about 4 ounces each (or equivalent)
- Oil mold pan well with olive oil (I used a tin shaped like a lobster).
- Blend tomato soup and cream cheese in top section of double boiler pan. Stir until lumps dissolve.
- Mix in gelatine. Take off heat.
- When cool, add other ingredients.
- Pour into mold and chill in refrigerator (overnight is best).
- Unmold carefully using a bread knife to loosen up sides and/or briefly sitting in hot water.
- Place on large platter. Decorate with celery, olives, cucumbers or lemon slices.
- Serve with Carrs’s Original Melts crackers, wheat biscuits or bread rounds. Recipe makes a little over 1 ½ pints.
Hope you enjoy!
Click here to check out my new recipe page regularly for more of my favourite dishes and desserts – there’s a great Beetroot Burger recipe there or why not try out my Tasty Chocolate Brownie recipe as an extra special treat this Easter.
I will be adding more recipes soon, but for now …