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Salmon Mousse

This salmon mousse recipe has been tried and tested many times. Use it with complete ease and confidence. No need to be scared of using gelatine. I am giving you all the important watch points. Gelatine dishes are best made the day before and refrigerated in the mould. Turn out just before serving, especially when the weather is hot.
Salmon Mousse
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You Will Need:

Main Dish
  • 1½ T (15 g) gelatine powder
  • 4 T (60 ml) cold water
  • ¾ cup (180 ml) boiling water
  • 2 x 25 g Ina Paarman’s Liquid Fish Stock
  • 1 t (5 ml) Ina Paarman’s Green Onion Seasoning
  • 220 g tin pink salmon, skin and bones removed but retaining juices *
  • 1 small onion, grated
  • ¼ cup (60 ml) Ina Paarman’s Sun-dried Tomato Pesto
  • 5 drops Tabasco
  • ½ cup (125 ml) grated cucumber
  • 1 t (5 ml) Worcestershire sauce
  • 1 T (15 ml) lemon juice
  • ½ t (2,5 ml) sugar
  • 1 cup (250 ml) fresh cream
Garnish
  • lemon cheeks or wedges
  • cucumber ribbons
  • borage flowers or fennel
Main Dish
  • 1½ T (15 g) gelatine powder
  • 4 T (60 ml) cold water
  • ¾ cup (180 ml) boiling water
  • 2 x 25 g Ina Paarman’s Liquid Fish Stock
  • 1 t (5 ml) Ina Paarman’s Green Onion Seasoning
  • 220 g tin pink salmon, skin and bones removed but retaining juices *
  • 1 small onion, grated
  • ¼ cup (60 ml) Ina Paarman’s Sun-dried Tomato Pesto
  • 5 drops Tabasco
  • ½ cup (125 ml) grated cucumber
  • 1 t (5 ml) Worcestershire sauce
  • 1 T (15 ml) lemon juice
  • ½ t (2,5 ml) sugar
  • 1 cup (250 ml) fresh cream
Garnish
  • lemon cheeks or wedges
  • cucumber ribbons
  • borage flowers or fennel

Method:

Sprinkle the dry gelatine powder over the cold water. Leave to sponge. Dissolve in boiling water with Fish Stock and Green Onion Seasoning added.

Mix all the ingredients except the cream, in a food processor or liquidiser until smooth. Chill in the refrigerator until half-set.

Whip the cream until firm and fold lightly into the mousse.

Taste and adjust the seasoning. Spray a fish shaped mould with a non-stick spray. Pour mixture into the fish mould, small terrine or loaf pan. Allow to set in the refrigerator overnight.

Turn out, garnish and serve.

 

Ina's Tip

Gelatine know-how

Very important: Measure gelatine accurately, too much and the texture is like rubber, too little, and the mixture won’t set.

Stiffly beaten egg-whites and/or cream will lift and lighten gelatine mousses. Ensure that the gelatine mixture has thickened before adding these, so that the two mixtures have similar consistencies. Otherwise the mixtures will separate and from a fluffy layer on top and a rubbery layer below.

 

*Substitutes for tinned salmon

If tinned salmon is not available, use 200 g lightly poached salmon trout or Norwegian salmon. Remove skin, bones and flake.

Salmon Mousse

This salmon mousse recipe has been tried and tested many times. Use it with complete ease and confidence. No need to be scared of using gelatine. I am giving you all the important watch points. Gelatine dishes are best made the day before and refrigerated in the mould. Turn out just before serving, especially when the weather is hot.
Salmon Mousse

You Will Need:

Main Dish
  • 1½ T (15 g) gelatine powder
  • 4 T (60 ml) cold water
  • ¾ cup (180 ml) boiling water
  • 2 x 25 g Ina Paarman’s Liquid Fish Stock
  • 1 t (5 ml) Ina Paarman’s Green Onion Seasoning
  • 220 g tin pink salmon, skin and bones removed but retaining juices *
  • 1 small onion, grated
  • ¼ cup (60 ml) Ina Paarman’s Sun-dried Tomato Pesto
  • 5 drops Tabasco
  • ½ cup (125 ml) grated cucumber
  • 1 t (5 ml) Worcestershire sauce
  • 1 T (15 ml) lemon juice
  • ½ t (2,5 ml) sugar
  • 1 cup (250 ml) fresh cream
Garnish
  • lemon cheeks or wedges
  • cucumber ribbons
  • borage flowers or fennel

Method:

Sprinkle the dry gelatine powder over the cold water. Leave to sponge. Dissolve in boiling water with Fish Stock and Green Onion Seasoning added.

Mix all the ingredients except the cream, in a food processor or liquidiser until smooth. Chill in the refrigerator until half-set.

Whip the cream until firm and fold lightly into the mousse.

Taste and adjust the seasoning. Spray a fish shaped mould with a non-stick spray. Pour mixture into the fish mould, small terrine or loaf pan. Allow to set in the refrigerator overnight.

Turn out, garnish and serve.

 

Ina's Tip

Gelatine know-how

Very important: Measure gelatine accurately, too much and the texture is like rubber, too little, and the mixture won’t set.

Stiffly beaten egg-whites and/or cream will lift and lighten gelatine mousses. Ensure that the gelatine mixture has thickened before adding these, so that the two mixtures have similar consistencies. Otherwise the mixtures will separate and from a fluffy layer on top and a rubbery layer below.

 

*Substitutes for tinned salmon

If tinned salmon is not available, use 200 g lightly poached salmon trout or Norwegian salmon. Remove skin, bones and flake.

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