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.
- 1 small and 1 large (1 pound) can of red salmon
- 1 medium onion
- 1/2 cup boiling water
- 1.5 T. unflavored gelatin
- 2 T. lemon juice
- 1/2 cup mayonnaise
- 1/4 tsp. paprika
- 1/2 tsp. dill weed
- 1 cup table cream or pareve creamer
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