Salmon Mousse
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 20. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 6 1/2-ounce can boneless, skinless salmon
- 1 envelope unflavored gelatin
- 1/2 cup mayonnaise or salad dressing
- 2 tablespoons chili sauce
- 1 tablespoon lemon juice
- 2 hard-cooked eggs, finely chopped
- 1/4 cup finely chopped celery
- 2 tablespoons chopped green onion
- 1 tablespoon snipped chives
- 1/2 cup whipping cream
- Lettuce leaves
- Assorted crackers
Instructions
- Drain salmon, reserving liquid. Add water to liquid to make 1/2 cup. In saucepan sprinkle gelatin over reserved liquid. Let stand 5 minutes. Heat and stir till gelatin dissolves. Remove from heat.
- Mix mayonnaise, chili sauce, and lemon juice. Stir into gelatin. Chill till partially set (consistency of unbeaten egg whites). Fold in salmon, eggs, celery, onion, chives, and 1/8 teaspoon pepper.
- Beat cream till soft peaks form. Fold into gelatin mixture. Pour into a 3 1/2- or 4-cup mold. Chill 4 to 24 hours. Unmold on lettuce-lined serving platter. Serve with crackers.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "salmon mousse" by stu_spivack; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/35034346243@N01/1940754150. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.