Salmon Mousse
This is best made a few hours or even a day before. Serve with crackers or thin slices of pumpernickel bread.
  • 500 g of smoked salmon
  • juice of 1 lemon
  • 2 gelatin sheets
  • 1 tablespoon capers
  • ½ cup mayonnaise
  • ¾ cup half whipped, whipped cream
  • White pepper, salt, paprika
  1. Soak the gelatin sheets in lukewarm water.
  2. Place salmon, capers, a pinch of salt, paprika and white pepper in food processor and process.
  3. Squeeze the gelatin sheets and add them, the lemon juice and the mayonnaise to the salmon mix and process until smooth.
  4. Fold in the whipped cream and place the mousse in the serving dish. It will set and you won’t be able to move it.
Recipe by Food Bloggers of Canada at