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Salmon Mousse

Yankee Plus Dec 2015


Salmon Mousse
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"This is one of the specialties of the house. The requests for the recipe are constant." -- Lovett’s by Lafayette Brook, Franconia, New Hampshire

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  • 2 cups cooked, flaked salmon, bones removed
  • 1 envelope gelatin
  • 3 tablespoons cold water
  • 1/2 cup béchamel sauce (or 1/2 can condensed cream of chicken soup)
  • 1/2 tablespoon dry mustard
  • Salt to taste
  • Cayenne pepper
  • 1 cup lightly salted whipped cream
  • Mayonnaise
  • Fresh lemon juice
  • Fresh chopped dill


Force salmon through a fine sieve or use a food processor. Soften gelatin in cold water and dissolve over hot water. Combine béchamel sauce, mustard, salt, and pinch of cayenne and work into the salmon. Add gelatin, mix well, and cool over a bowl of cracked ice. When mixture begins to set, fold in whipped cream. Divide among individual molds, then chill. Unmold on lettuce and serve with mayonnaise to which lemon juice and dill have been added.
Updated Wednesday, March 5th, 2008

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