- Dec 12, 2002
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I remember photos in magazines I think.
Lynn Chambers of Baltimore was in search of a recipe for a salmon mousse similar to the one she enjoyed at a recent dinner party. She said her host had made the mousse in a fish-shaped mold and garnished it with olives for eyes. Chambers thought it was beautiful and delicious.
www.baltimoresun.com
1 14 3/4 -ounce can salmon, drained, skinned and deboned (canning liquid reserved)
1 5-ounce can albacore tuna, drained (canning liquid reserved)
2 envelopes unflavored gelatin
3 cups mayonnaise
1 tablespoon Worcestershire sauce
1 12-ounce bottle chili sauce
2 tablespoons dry dill weed
1 tablespoon freshly ground black pepper
2 tablespoons fresh lemon juice
3 hard-boiled eggs, chopped
1 5 3/4-ounce jar stuffed green olives, chopped
1 onion, chopped
Combine salmon and tuna in small bowl. Pour the reserved liquid from the fish into a measuring cup, adding enough water to equal 1 cup.
In a saucepan, heat the liquid to boiling, remove from heat and dissolve both packets of gelatin in the hot liquid.
In large bowl combine mayonnaise, Worcestershire sauce, chili sauce, dill, pepper and lemon juice. Mix in the liquid containing the dissolved gelatin. Fold in salmon and tuna, eggs, olives and onion.
Spread mixture into 4-cup fish-shaped mold or ring mold and refrigerate at least eight hours or overnight. Up to two hours before serving, unmold mousse by running the tip of a sharp knife around edge. Dip mold up to the rim into warm (not hot) water for a few seconds. Place a serving platter over the mold and, holding both securely, invert the two. Shake mold gently to loosen mousse. If mousse resists, repeat dipping and inverting process. Cover mousse with plastic wrap and refrigerate. Garnish with olives before serving if desired.
Prep note: Eggs, olives and onions can be chopped all together in a food processor or chopped individually by hand.
I have never had this but I remember how beautiful the pictures were! sliced stuffed olives make beautiful eyes; just one slice makes a green eye with a red center. (I've seen more artistic versions than the two below).
See a photo:
www.chronicallyvintage.com
vintagerecipecards.com
Lynn Chambers of Baltimore was in search of a recipe for a salmon mousse similar to the one she enjoyed at a recent dinner party. She said her host had made the mousse in a fish-shaped mold and garnished it with olives for eyes. Chambers thought it was beautiful and delicious.
Recipe Finder | Salmon mousse makes great cocktail party treat
The combination of the salmon and the tuna with the addition of chopped olives really gives this dish some zing.
1 14 3/4 -ounce can salmon, drained, skinned and deboned (canning liquid reserved)
1 5-ounce can albacore tuna, drained (canning liquid reserved)
2 envelopes unflavored gelatin
3 cups mayonnaise
1 tablespoon Worcestershire sauce
1 12-ounce bottle chili sauce
2 tablespoons dry dill weed
1 tablespoon freshly ground black pepper
2 tablespoons fresh lemon juice
3 hard-boiled eggs, chopped
1 5 3/4-ounce jar stuffed green olives, chopped
1 onion, chopped
Combine salmon and tuna in small bowl. Pour the reserved liquid from the fish into a measuring cup, adding enough water to equal 1 cup.
In a saucepan, heat the liquid to boiling, remove from heat and dissolve both packets of gelatin in the hot liquid.
In large bowl combine mayonnaise, Worcestershire sauce, chili sauce, dill, pepper and lemon juice. Mix in the liquid containing the dissolved gelatin. Fold in salmon and tuna, eggs, olives and onion.
Spread mixture into 4-cup fish-shaped mold or ring mold and refrigerate at least eight hours or overnight. Up to two hours before serving, unmold mousse by running the tip of a sharp knife around edge. Dip mold up to the rim into warm (not hot) water for a few seconds. Place a serving platter over the mold and, holding both securely, invert the two. Shake mold gently to loosen mousse. If mousse resists, repeat dipping and inverting process. Cover mousse with plastic wrap and refrigerate. Garnish with olives before serving if desired.
Prep note: Eggs, olives and onions can be chopped all together in a food processor or chopped individually by hand.
I have never had this but I remember how beautiful the pictures were! sliced stuffed olives make beautiful eyes; just one slice makes a green eye with a red center. (I've seen more artistic versions than the two below).
See a photo:
There's something fishy about this 1950s recipe
Hard as it may be to believe, here we sit on the last weekend of July. If you live in the Western Hemisphere, chances are that you're cont...
Seafood Mousse
1 envelope unflavored gelatin 1/4 cup cold water 1/2 cup boiling water 1/2 cup mayonnaise 1 tablespoon lime juice 1 tablespoon grated onion 1 teaspoon salt 1/4 teaspoon pepper 2 cups fish (halibut,…
vintagerecipecards.com
