Salmon Mousse


  • 3 tbs fresh lemon juice
  • 3 tbs onion, minced
  • 1 envelope gelatin
  • 1 envelope gelatin
  • 1/2 cup mayonnaise
  • 1/2 tsp paprika
  • 1 lb lb of wild salmon
  • 1 tbs fresh dill, chopped
  • kosher salt and fresh cracked black pepper to taste


  • Add the lemon juice, onion, gelatin and boiling water to a blender of food processor and mix on high for 1 minute.
  • Add the mayonnaise, paprika, salmon and dill weed.
  • Process on high, while slowly adding the cream until  all the ingredients are well incorporated and smooth.
  • Pour the mixture into a mold and refrigerate covered for 3-4 hours.
  • Serve as a dip with crusty bread and crackers.

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