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Salmon Mousse

Course Appetizer


  • 3 tb Flour
  • 3 tb Powdered sugar
  • 2 ts Dijon style mustard
  • 2 ts Few grains cayenne 4 Eggs
  • 1 1/2 c Milk
  • 3 tb Melted butter
  • 1/2 c Tarragon vinegar
  • 2 Plain gelatin, envelope
  • 1/4 c Water, cold
  • 3 c Salmon, flaked
  • 1 c Cream, whipped


  • Mix flour, sugar, mustard, salt and cayenne in top of double boiler.
  • Add eggs and whisk until smooth. Add milk.
  • Stir in vinegar, slowly (or it will curdle); mix well. Cook over hot water until thickened, stirring constantly.
  • Add butter. Soften gelatin in cold water; add to hot mixture. Stir until gelatin is completely dissolved.
  • Add salmon. Chill, stirring occasionally. When slightly thickened, fold in whipped cream.
  • Turn into a 2 quart fish shaped mold rinsed with cold water.
  • Unmold on lettuce. Decorate with slices of pimento, olive, and thin slices of radish set in appropriate places for eyes and scales.