15 min
Easy
I like this salmon mousse recipe because it’s quick to make. Served with fresh bread and a mixed salad, it’s a real treat. If you don’t own a savarin mold, a loaf pan will work just fine.
Ingredients
– Serves: 4
– Canned pink salmon — 500 g (about 17.6 oz / 1.1 lb)
– Lemon — juice of 1 lemon
– Finely chopped fresh parsley — 1 tablespoon
– Water — 2 tablespoons
– Powdered gelatin or agar-agar — 1 teaspoon
– Evaporated milk (unsweetened condensed milk) — 1 can
– Egg whites — 2
– Salt — a pinch
– Black pepper and cayenne — a pinch
Preparation
Total time: 15 min
Prep: 15 min
Cook: 0 min
1. Puree the salmon
Drain the canned salmon and process it into a smooth purée. Stir in the lemon juice, chopped parsley, and seasonings.
2. Dissolve the gelatin
Warm the water in a small saucepan and sprinkle in the gelatin (or agar-agar). Stir over low heat until fully dissolved. Fold this into the salmon purée and mix well, adding the pinch of salt and pepper or cayenne.
3. Make the mousse
Whip the evaporated milk until it increases in volume, then fold it into the salmon mixture. Beat the egg whites until they form very firm peaks and gently fold them into the mousse. Spoon the mixture into a lightly oiled savarin (ring) mold or into a loaf pan if you prefer.
Decoration
Unmold the mousse and arrange lettuce leaves or watercress in the center for a decorative touch before serving.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.