I have two of them, both of which I have used to make this salmon mousse over the years. But try as I may, it’s almost impossible to make salmon mousse in a fish mold look good. These days I take the easy way and just pour the mousse mixture into serving bowls, chill until set, and serve. This doesn’t mean the fish molds are retired, I just have to be up for a decorating challenge if I use them again.
Salmon Mousse: A Retro Classic Worth Reviving
In any case, this is an easy-to-make, delicious salmon mousse, not too rich and quite flavorful. The recipe comes from my friend Tina Seelig’s book “The Epicurean Laboratory,” now long out of print (but a great book if you can get a hold of a used copy.) This mousse was presented to a flock of teenagers who hungrily ate it up with loud exclamations of “This is GREAT!”
How Long Can Salmon Mousse Be Stored?
There’s fish in this dish, and fish doesn’t last long. Store it up to one day in the refrigerator, tightly covered. To keep this cold while serving, place an unmolded salmon mousse on a platter and then place the platter on top of a bed of ice. If the mousse is in serving bowls, place the bowls directly on top of a bed of ice.
Using a Mold for This Mousse
Thrift stores or any place online that sells pre-owned items (like Etsy) are sources for finding fish molds and others like simple ridged dome-shaped molds. A mold should hold at least six cups for this recipe. Generously grease the mold with butter or nonstick spray. To unmold, place the bottom of the mold in hot water for a few seconds. Then turn the mold over onto a large serving dish to release the mousse. If the mousse has difficulty coming out, run a butter knife around the edges to give it a little help. On the off chance that the mousse unmolds poorly and looks very bad, all is not lost. Simply throw it in a bowl, mix it for a minute or two with a hand mixer, and serve it as a regular dip.
Serving Suggestions for Salmon Mousse
Melba toastButtery crackersCut up raw veggies: carrots, celery, cucumber, bell pepper, avocado slicesGrape tomatoesSlices of baguetteAdd the mousse to a piping bag and pipe it onto crackers, bread, cucumber slices or celery sticks
More Retro Party Apps!
Clam Dip Pickled Shrimp Cheesy Slow Cooker Sausage Balls Deviled Eggs Chicken Liver Pate
Recipe from “The Epicurean Laboratory” by Tina Seelig. Refrigerate until ready to serve. Serve salmon mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers.
