Salmon Mousse
Contributed by Helene Noreen.
Ingredients
- 1 pkg. lemon gelatin
- 1 tsp. salt
- 1 3/4 c. hot water
- 2 Tbsp. lemon juice
- 1/3 c. mayonnaise
- Dash of pepper
- 1/3 c. cream, whipped
- 1 c. flaked salmon
- 1 c. diced cucumber, salted and drained
Method
- Dissolve gelatin and salt in hot water. Add lemon juice and pepper.
- Chill until slightly thickened. Fold in whipped cream.
- Combine salmon, cucumber and mayonnaise. Fold into gelatin mixture.
- Turn into mold; chill until firm.
- Unmold and garnish with chicory and tomato wedges.
- Serve with cucumber sauce. Makes 8 servings.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.