Craft a delectable Mary Berry Salmon Mousse with cooked salmon, diced celery, green bell pepper, onion, dill, mayo, yogurt, lemon juice, cream cheese, tomato soup, Tabasco, gelatin. Prep time: 35 mins. Serves 8
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🤎 Discover The Joy Of Cooking With This Salmon Mousse Recipe:
- Delicious Fusion: Harmonious blend of salmon, veggies, and creamy textures.
- Effortless Prep: Quick, easy steps, ready in just 30 minutes.
- Versatile Serving: Ideal for gatherings or as a delightful appetizer.
- Mary Berry’s Touch: Trusted, renowned recipe for guaranteed satisfaction.
❓ What Is Mary Berry Salmon Mousse Recipe?
Mary Berry’s Salmon Mousse is a creamy delicacy made with salmon, celery, bell peppers, dill, mayo, and yogurt. It boasts a smooth, light texture and a delightful, fresh taste.
🍠 Mary Berry Salmon Mousse Ingredients
- 1 pound freshly cooked or canned boneless salmon
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1/4 cup finely chopped onion
- 3 tablespoons chopped fresh dill
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 3 tablespoons lemon juice
- 8 ounces block cream cheese
- 1 (10.75-ounce) can condensed tomato soup, or 8 ounces pureed tomato sauce
- 3 to 4 dashes Tabasco sauce
- 3/4 cup cold water
- 4 teaspoons or 2 envelopes unflavored, unsweetened gelatin
- Sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers, for serving, optional
🧆 How To Make Mary Berry Salmon Mousse
- Melt cream cheese in a saucepan over medium-low heat. Add tomato soup/sauce and Tabasco, stir until smooth.
- Mix cream cheese and tomato sauce for salmon mousse.
- Combine cream cheese base with salmon mousse ingredients.
- Dissolve gelatin in cold water in a pot over low heat.
- Add dissolved gelatin to the salmon mixture and mix well.
- Pour mixture into a mold or serving bowls and refrigerate for 6 hours.
- Unmold the salmon mousse and serve with desired accompaniments.
💭 Recipe Tips
- Choose fresh salmon for better texture. Drain well to avoid excess liquid.
- Adjust Tabasco carefully to avoid overpowering flavor.
- Proper chilling ensures the right texture.
- Greek yogurt adds thickness if needed.
- Gently fold ingredients for a light, fluffy mousse.
🥑 What To Serve With Salmon Mousse?
Serve Salmon Mousse with crisp lettuce leaves, slices of baguette, crackers, avocado, tomato wedges, olives, and fresh herbs for a delightful accompaniment.
🎚 How To Store Leftovers Salmon Mousse?
- In The Fridge. Store the Leftovers Salmon Mousse in an airtight container in the fridge for up to 2-3 days.
- In The Freezer. Freezing Leftovers Salmon Mousse isn’t recommended due to texture changes from dairy and gelatin when thawed.
🚫 How To Reheat Leftovers Salmon Mousse?
Reheating Leftovers Salmon Mousse isn’t recommended as it may alter its texture. It’s best served chilled or at room temperature.
FAQs
Can Salmon Mousse Be Made Ahead Of Time?
Yes, prepare it 1-2 days ahead, store in the fridge, and cover with plastic wrap to retain freshness.
How Do I Prevent Salmon Mousse From Becoming Too Runny?
Drain excess liquid from salmon, avoid adding too much liquid, and refrigerate for adequate setting.
How Do I Avoid Overmixing When Making Salmon Mousse?
Gently fold ingredients, avoiding excessive stirring, to maintain a light and airy texture.
Can I Substitute Yogurt In Salmon Mousse?
Yes, replace yogurt with sour cream or crème fraîche for a similar tangy richness. Adjust quantities for consistency.
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Mary Berry Salmon Mousse Nutrition Facts
Amount Per Serving
- Calories: 235
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 47mg
- Sodium: 233mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Total Sugars: 4g
- Protein: 11g
- Vitamin C: 12mg
- Calcium: 51mg
- Iron: 0mg
- Potassium: 350mg
Mary Berry Salmon Mousse
Description
Craft a delectable Mary Berry Salmon Mousse with cooked salmon, diced celery, green bell pepper, onion, dill, mayo, yogurt, lemon juice, cream cheese, tomato soup, Tabasco, gelatin. Prep time: 35 mins. Serves 8
Ingredients
Instructions
- Melt cream cheese in a saucepan over medium-low heat. Add tomato soup/sauce and Tabasco, stir until smooth.
- Mix cream cheese and tomato sauce for salmon mousse.
- Combine cream cheese base with salmon mousse ingredients.
- Dissolve gelatin in cold water in a pot over low heat.
- Add dissolved gelatin to the salmon mixture and mix well.
- Pour mixture into a mold or serving bowls and refrigerate for 6 hours.
- Unmold the salmon mousse and serve with desired accompaniments.
Notes
- Choose fresh salmon for better texture. Drain well to avoid excess liquid.
- Adjust Tabasco carefully to avoid overpowering flavor.
Proper chilling ensures the right texture.
Greek yogurt adds thickness if needed.