Mousse made with tinned salmon
| # | Post |
|---|---|
| 1 | I've been craving this mousse I used to make 30 years ago but all the recipes I've found online use smoked salmon. It was lovely and soft and creamy and the only ingredients I can remember are the tinned salmon and gelatin! Any clues? wasala - 2019-07-03 16:44:00 |
| 2 | What about this recipe using canned salmon. I've never made a mousse, only made pate using salmon and cream cheese which was very nice. nauru - 2019-07-03 17:04:00 |
| 3 | Just swap the smoked for tinned. lythande1 - 2019-07-03 17:29:00 |
| 4 | nauru wrote:
Yes, that looks like it. Thank you! I'll make it tomorrow. When I think back, it was the mid-1980s and I was a struggling scarfie, so probably couldn't afford smoked salmon but this mousse was still very nice. I made it for our flat dinner party and I would imagine that we ate it on Snax because there weren't many other biscuits to choose from! wasala - 2019-07-03 18:03:00 |
| 5 | This is the one of a past member, cooksessentials, that I've used a lot. • Salmon Mousse 2x 220g cans red salmon ( must be the red) Place the un-drained salmon in food processor with metal blade and process till pureed. Sprinkle gelatine over cold water and dissolve over hot water. Combine in a bowl, the sugar, chilli sauce, lemon juice, horseradish, mayo and gelatine. Pour into pureed salmon and process 10 seconds or until combined. Season with salt and pepper. Whip cream until soft peaks form. Pour salmon mixture into cream and gently fold through. Pour into lightly oiled 1 litre ( 4 cup) capacity mould. Refrigerate, covered till set. Turn mousse on to serving plate. Cut three gherkins thinly and arrange in overlapping rows ( to create scales). Cut remaining gherkin into slices lengthwise, leaving attached at one end. Fan out ( to create tail and place on the tail of the fish. Cut olive in half and use for the eye ( very retro) I don't always bother with the gherkin, but the mousse is delicious. Edited by autumnwinds at 7:44 pm, Wed 3 Jul autumnwinds - 2019-07-03 19:44:00 |
| 6 | BTW - the fish-shaped anodised mould for these can often be found in op shops autumnwinds - 2019-07-03 19:48:00 |
| 7 | autumnwinds wrote:
Hi autumwinds, Thanks so much for your reply. I can actually imagine Hudson and Halls making this delicacy in a fish-shaped mould during their glory days in the 1970s. If you haven't already read their biography, by Joanne Drayton, then you must. It's fascinating. So, the tin that I have says pink salmon. Will I easily find tinned red salmon at Countdown? And where will I get horse radish sauce? wasala - 2019-07-03 22:33:00 |
| 8 | I And where will I get horse radish sauce? Pak N Save or Countodwn sell it petal1955 - 2019-07-04 09:12:00 |
| 9 | https://shop.countdown.co.nz/shop/searchproducts?search=hors https://www.paknsaveonline.co.nz/Search?q=horseradish%20sauc petal1955 - 2019-07-04 09:15:00 |
| 10 | wasala wrote: I also made a very similar dish to cookessentials's recipe back in the 70's, was always popular on the buffet table. I'm still looking for my own recipe, which had celery, cucumber, gherkins and more in the mix. I also used pink salmon quite often - not as strong, but a few drops of cochineal food colouring, and a few Cold Ducks, and no-one knew the difference.... Food fashions change, don't they? But I admit to still having a fish mould..... autumnwinds - 2019-07-04 09:41:00 |
| 11 | petal1955 wrote:
Oh yes, of course. I've seen it there. I'm getting very excited about this now! wasala - 2019-07-04 10:23:00 |
| 12 | My mother makes this Salmon Mousse, it is very light and lovely. 1/2 cup hot water fromwhereisit - 2019-07-12 17:22:00 |
