Salmon Mousse

This easy and inexpensive recipe is marvellous! I serve it in a 2 c. fish-shaped mold, but any kind of mold will do. If yours is larger, double the size of this recipe. Everyone loves easy make-aheads that free you on the day of a special occasion. You can make this appy a couple of days ahead, covering it in the fridge, and having it ready to serve when you need it. If you enjoy this recipe, you’ll also enjoy Lox Mousse. Each is a simple, quick, crowd-pleaser.

Salmon Mousse:

One 8-oz. (213 g) can sockeye salmon, liquid reserved

¼ c. finely chopped celery

2 tbsp. minced onion

1 tbsp. unflavored gelatin (one 7 g envelope)

¼ c. cold water

¼ c. ketchup

2 tbsp. white vinegar

¼ c. mayonnaise

Drain and flake salmon. Set liquid aside in small, separate bowl. In medium bowl, combine salmon, celery, and onion. Set this aside, too. Soften gelatin in cold water, stirring until smooth. Set aside. 

In small saucepan, combine salmon liquid, ketchup, and vinegar. Bring just to a boil before turning heat to medium-low. Stir in softened gelatin until dissolved. Cool slightly before adding to salmon mixture. Blend in mayonnaise, combining well. Pour into spray-greased mold or individual molds, covering and refrigerating at least 2 hr. or up to 2 days.

Soften unflavored gelatin in cold water.

Combine salmon liquid, ketchup, and vinegar.

Combine all ingredients.

Pour into cello-lined mold. I didn’t line mine - a mistake! 

Cello wrap would have made this mousse easy to extract.

And then began the fun of trying to loosen my mousse.

Soaking the @#! thing in hot water wouldn’t loosen it.

Nor would the highest setting of a hair dryer.

Nor a cloth soaked in boiling water. Banging the mousse 

on the counter did nothing. Neither did shouting.

And so I gave up! So Ron pried the appy from the mold  

with a long, thin knife. It was worth the effort: Ta-Dah!