Salmon Mousse Recipe

Salmon Mousse
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  • Servings : 10 to 12
  • Prep Time : 10m
  • Cook Time : 0m
  • Ready In : 10m

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Salmon Mousse Recipe


  • 2 envelopes gelatin
  • 1/4 cup cold water
  • 1 - 10 ounce can tomato soup
  • 6 ounces cream cheese
  • 1 - 15 1/2 ounce can salmon, drained
  • 3/4 cup sour cream or plain yogurt
  • 1/2 cup mayonnaise
  • 1 cup celery, finely chopped
  • 1 cup green or red pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste


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  • This recipe also works really well if you replace the salmon with an equal amount of chopped small shrimp or crab. Canned crab or shrimp are fine. I have made it several times with shrimp and it is always a hit.
  • The number of people this recipe serves really depends on how many other appetizers you are serving and whether this is a before dinner appetizer or part of an array of party appetizers. You can serve as many as 25 or 30 people if you have other finger foods to choose from as well.
  • Here’s a great presentaton idea – Chill the mousse in small loaf shaped molds. Then when you unmold it to serve, you can cut small individual slices that look great on the plate.

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Salmon Mousse

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