Molded salmon mousse

To look at recipe books and magazines, you’d think the whole world had gone gelatin-berserk

1960s retro style molded salmon mousse dip. Surprisingly delicious!

This smooth and creamy Salmon Mousse looks especially festive when it's unmolded and garnished with sliced lemon, dill and an olive slice for the eye! Okay, maybe it's a little retro, but fish molds seem to have made a real comeback. And because it's made without whipping cream or mayonnaise, it's low in fat and calories, and the flavour is unbeatable. Simply mix together some chopped dill, minced onion, lemon juice, yoghurt and sour cream with some dissolved gelatin, and chill until almost…

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Long before the Barefoot Contessa Cookbook became the IT book to have on your kitchen shelves, there was another wildly popular one ...

Norwegian smoked salmon mousse is such a simple, quick and delicious dish to make. Serve with seasonal vegetables, crackers and breads.

Make this Delicate Salmon Mousse with John West Red Salmon in a few steps to impress guests.

This beautiful pastel colored mousse is so light and fluffy and it wows every time it's served. It can be served elegantly molded or casually in a simple bowl. Either way the taste will impress. The recipe is from a book called Party Food, Small and Savory by Barbara Kafka. Barbara Kafka is a food journalist and has columns in the New York Times and Gourmet magazine. I bought her book in the early '90's and over the years has come in handy whenever I need a recipe for hors d'oeuvres. The…

It shouldn’t take three prompts for a good idea to sink in, but it did. At first, Himself mentioned that he’d had salmon mousse for lunch and that he’d enjoyed it. ‘You us…

Boiling water is about the only cooking that this pale-coral-colored retro spread requires.

As I mentioned before, over Christmas and New Year I had to produce food in three kitchens other than my own, and to save my sanity I decided to come up with three recipes based on one central ingredient: smoked salmon. In the first of this 3-part series, I told you how I made salmon […]

This easy salmon mousse is a retro classic! Try it spread on crackers or as a vegetable dip.

Those of you that visit An Eat'n Man regular like may have noticed we favor a retro sort of theme here in a lot of the artwork featured on the blog. Well, I'm also a fan of old school, retro food dishes, and like to feature some of those from time to time. Well, nothing says retro like a molded, savory gelatin dish. Such things were all the rage back in the 50s and 60s, and they sort of freak people out a little today Anyhoo, this salmon recipe I'm offering may look like it deserves to be…

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Layered Salmon Mousse. This should send your unsuspecting dinner guests screaming from the table. (Hallmark Holiday)

Salmon Mousse Up until the 18th century, salmon was one of the most commonly eaten fish in Europe. With the Industrial Revolution came the pollution of

This smooth and creamy salmon mousse looks so pretty and festive when it's un-molded in small ramekin size servings or from a decorative fish mold. There's no cream or mayonnaise used in the recipe, so it's low if fat and calories. But more important to the taste buds, it's delicious too. Fabulous as a festive hors d'oeuvre, it can also be prepared in small timbale shape molds and served as a first course with little toast points. Salmon Mousse with Dill Makes 4 cups 1 envelope unflavoured…