To unmold a salmon mousse from its fish-shaped tin requires 10 percent skill and 90 percent luck. You warm the copper fish tin with some hot water, jiggle the mousse around a bit, and gather your ...

Remove skin and bones from salmon and mash salmon finely. Combine the salmon, mayonnaise, vinegar and mustard and mix well. In a small bowl, sprinkle gelatine over cold water and leave to soften.

For an elegant winter dinner party, try a smoked salmon and salmon mousse appetizer. Select a smoked salmon that smells sweet and rich, never fishy, and has a smooth, silky yet slightly firm texture.

Salmon mousse is really a retro dish, especially when set in a fish mould. It is certainly a lovely dish that has stood the test of time. Serve as an elegant starter for Christmas lunch with Melba ...

1 celery rib, cut crosswise into thin half-moons, for garnish (optional) ¼ cup grape tomatoes, cut into thin slices, for garnish (optional) Place the salmon in a mixing bowl, breaking it up into small ...

Hickory seasoning provides a "smoked" salmon flavor to this simple-to-make appetizer. A food processor will generate a pate consistency, while a blender will yield a creamier mousse. Leftover ...

15 ounces drained canned pink salmon (from 3 small cans; see headnote) 1 teaspoon celery seed 1 teaspoon sweet paprika 2 to 3 tablespoons chopped fresh dill, plus a small frond for optional garnish 2 ...