Salmon mousse

Salmon mousse both looks delicious and tastes good. I think it goes well as party food and is prepared in advance, so there is not much to do when dinner is served.

500 g diced boiled salmon

1 onion, coarsely chopped

1 ts salt

1/2 tsp paper

1 tablespoon fresh dill, finely chopped

1 plater gelatin

1.5 dl cream

Process the salmon and onion completely smooth in a food processor and mix in salt, pepper and herbs. Put the gelatine in cold water for a few minutes, before stirring it into a little boiling water and cooling it for a few minutes, but not so long that it hardens. Whip the cream halfway until creamy and mix both it and the gelatin into the fish stuffing. Distribute the salmon mousse in portion forms, cover with plastic and keep cold until they are to be decorated and served.

Garnish the salmon mousse as desired, e.g. with fresh prawns, some roe and a sprinkling of dill.

Salmon mousse with prawns, roe and dill
Salmon mousse with prawns, roe and dill


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