Salmon Mousse (Egg Sauce Optional)

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“This is by request. I have not tried it, but it comes from one of my favourite cook books. "Island Cookery". (Please let me know how it comes out)”

Ingredients Nutrition


  1. Drain salmon, discard bones, mash smoothly.
  2. Combine salmon, lemon juice, salt and cayenne.
  3. Sprinkle gelatin over cold water to soften.
  4. Put in pan of boiling water and stir until gelatin is dissolved.
  5. Add to salmon mixture, then add mayonnaise, and the cream which has been whipped until it holds its shape.
  6. Pour into 1 quart mould and chill until set.
  7. Unmound on platter and garnish with watercress and deviled eggs.
  8. Sauce---------------.
  9. Heat milk and cream together with the onion slices, bay leaf and whole clove until film forms.
  10. Skim the surface.
  11. Melt butter in a saucepan, stir in flour keeping it smooth, (with a whisk) and cook over a very low heat for a few minutes.
  12. Pour in scalded milk mixture and cook over a low heat stirring constantly, until mixture bubbles.
  13. Remove from heat, season with salt and pepper and strain into a saucepan.
  14. Add eggs, coarsely chopped and heat through.
  15. Do not cook any further.
  16. If the sauce seems too thick, add a little more light cream.
  17. Serve separately in a warm sauceboat.
  18. The delight is in having the sauce warm with the cold mousse.
  19. Can add 1 teaspoon tarragon to sauce for different flavour.

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