Salmon Mousse

On a trip to Baltimore in 1970, we were guests of my husband's cousin Freddie Saxon. She served a marvelous salmon "dip." Freddie was apologetic about the failure of her salmon mousse, turned dip. The flavor was wonderful, and we never would have known that this was a failure. She agreed to send me her recipe, warning that I should be sure to use the right amount of gelatin and prepare the mousse at least three days prior to serving. I've never had to serve this as a dip or spread, but I know that if it did not gel, it would still be a success. Kosher unflavored gelatin is very hard to find. I keep a stash in the kitchen that I bought in Israel about 10 years ago. I occasionally ask friends who are going to Israel to bring back some additional envelopes in their baggage.

Salmon mousse can be made either dairy (with cream) or pareve (with pareve creamer). We like to eat it as a first course on Shavuot, the Feast of Weeks.


Drain salmon, and discard the liquid, but keep the bones and skin. In the food processor fitted with the metal blade, blend onion, water, gelatin, and lemon juice. Add mayonnaise, paprika, dill, salmon. Blend. Add cream, and continue to blend. Pour into greased 6-cup mold. Refrigerate for 3 days.

When ready to serve, loosen the edge of the mousse with a knife, hold a warm damp cloth under the mold for a minute, and then invert on a serving plate. If you have a "fish" shaped mold, this is very attractive, decorated with olives and pimentos for eyes and scales, placed on a bed of lettuce.

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