Smoked or Poached Salmon Mousse with Dill Sauce

  • Servings : about 6 cups
  • Prep Time : 20m
  • Cook Time : 8:00 h
  • Ready In : 8:20 h


  • Butter or mayonnaise, for greasing mold
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water and 1/2 cup boiling water, for gelatin
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon grated onion
  • 2 drops hot sauce
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 2 cups poached or smoked salmon, flaked into small pieces
  • 1 cup whipped cream
  • Lemon slices
  • 1 bunch parsley, washed and dried
  • Special equipment: fish mold
Dill Sauce:
1 English cucumber, peeled, grated, and drained for 1 hour
1 cup sour cream
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 small clove garlic, minced
1 teaspoon salt
2/3 cup fresh dill, finely chopped


Grease a 6-cup fish mold with butter or mayonnaise. Soften the gelatin in 1/4 cup cold water. Add 1/2 cup boiling water and stir well, until the gelatin has dissolved. Add the mayonnaise, lemon juice, lime juice, onion, hot sauce, paprika, and salt and mix well. Fold in the salmon and capers. Add the whipped cream and contine folding until everything is well combined. Pour the mixture into the prepared mold. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight.

To make the dill sauce, combine all the ingredients in a medium bowl. Cover with plastic wrap and chill for at least 1 hour.

When ready to serve, unmold the mousse onto a large plate. Take the lemon slices and create a “tail” on the back of the fish. Surround the mousse with parsley. Serve the dill sauce in a glass bowl next to the salmon mousse.

Recipe courtesy of Paula Deen

Recipe Type: ,
Average Member Rating

(4 / 5)

4 5 1
Rate this recipe

1 people rated this recipe


Related Recipes:
  • Salmon Baked in Foil

  • Cedar Plank-Grilled Salmon with Cilantro Pesto

  • Simple Lemon-Herb Roasted Salmon

  • Roasted Salmon with Creamed Leeks

  • Slow Roasted Salmon with Sage and Parsley Pistou

Leave a Reply