Salmon Mousse

Salmon Mousse
  • 1 egg
  • ½ teaspoon dry mustard
  • salt and pepper
  • pinch sugar
  • 1 tablespoon lemon juice
  • ¼ cup oil, approx.
  • 220 g can red salmon
  • ½ cup cream
  • 2 teaspoons gelatine
  • 2 tablespoons boiling water
  1. Put the pepper, salt, mustard, sugar and egg in blender. Blend for a few seconds on low speed, then add lemon juice.
  2. With the blender on slowly pour in oil. The sound of the blender will be noticed to change when about ¼ cup oil has been added. When this happens the mayonnaise is ready for use.
  3. Dissolve gelatine in the boiling water. Add to the mayonnaise in the blender and, with blender still running, add undrained salmon and cream. When it is all smoothly blended, pour into a serving dish or bowl.
  4. Refrigerate until set.


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