RECIPE: Silver Palate Wild Salmon Mousse


Cooking + Recipes

How to Make the Crowd-Pleasing Salmon Starter That Never Fails
The word salmon doesn't always evoke the word mousse, be we say it should!
After all, salmon mousse — especially like the classic featured in the Silver Palate cookbook — is exactly the type of unexpected wild fish appetizer you're going to love having handy in your culinary arsenal. It's a flavor-forward savory delight that's delicious as a spread or sliced as a terrine. It's great for hosting, or the perfect protein-centric snack to have in your fridge.

Silver Palate Salmon Mousse

(Serves 12)

1 envelope unflavored gelatin
¼ cup cold water
½ cup boiling water
½ cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon onion, finely grated
Dash of tabasco
¼ teaspoon sweet paprika
1 teaspoon salt
2 tablespoons fresh dill, finely chopped 
2 cups poached salmon, finely flaked with skin and bones removed
1 cup heavy cream
Watercress, for garnish
Toast, pumpernickel, or crackers, for serving

  • Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.

  • Whisk in the mayonnaise, lemon juice, grated onions, tabasco, paprika, salt and dill. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 20 minutes.

  • Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture.

  • Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and refrigerate for at least 4 hours.

  • Garnish with watercress, and serve with toasts, pumpernickel, or crackers.

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