Herbed Seafood Mousse

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If you’re looking for a simple yet sophisticated appetizer to elevate your next meal, this Herbed Seafood Mousse is a must-try. With just a few pantry staples and fresh herbs, this creamy, flavorful mousse comes together in minutes (plus a little time to chill). It’s the kind of dish that looks and tastes like you spent hours preparing, but it’s secretly so easy to make!

Perfect for a romantic dinner for two, this mousse adds a touch of elegance to any evening. Its light, airy texture and delicate blend of salmon, dill, and lemon pair beautifully with crisp crackers or a glass of chilled white wine. Whether you’re planning a cozy night in or hosting a small gathering, this appetizer is guaranteed to impress while keeping things stress-free in the kitchen.

Beyond date nights, this Herbed Seafood Mousse also shines as a crowd-pleasing appetizer for holidays, dinner parties, or any gathering where you want to add a touch of sophistication. With its combination of creamy salmon, zesty lemon, and fresh dill, it offers a delightful balance of flavors that’s sure to win over even the pickiest eaters.

The best part? You don’t need to be a seasoned chef to pull this off. This recipe is easy to follow and requires only a few steps, making it a great choice for both beginners and experienced cooks. Plus, the mousse can be made ahead of time, giving you one less thing to worry about when it’s time to serve.

Serves 2-4

Prep time 5 minutes

Cook time 10 minutes

Additional time 4 hours

Total Calories (without crackers): 290 calories

Ingredients:

• 1 teaspoon unflavored gelatin

• ¼ cup Water 

• 1 can salmon 5 oz (drained)

• ½ can (5.25 oz) condensed cream of celery soup

• 1 egg, separated

• 2 teaspoon lemon juice

• 2 teaspoon freshly chopped onion

• 1 teaspoon fresh fresh dill

• Crackers, for serving

Instructions:

1. Prepare the Gelatin

   • In a small saucepan, sprinkle the gelatin over the water and let it sit for 1-2 minutes to soften.

   • Heat the mixture over low heat, stirring constantly, until the gelatin has completely dissolved. Set aside to cool slightly.

2. Blend the Base

   • In a blender or food processor, combine the drained salmon, cream of celery soup, egg yolk, lemon juice, onion, dill, and the dissolved gelatin.

   • Blend until smooth and well combined.

3. Whip the Egg White

   • In a clean bowl, use a whisk or electric mixer to beat the egg white until soft peaks form.

4. Combine Mixtures

   • Gently fold the blended salmon mixture into the beaten egg white. Use a spatula to incorporate, ensuring the mousse remains light and airy.

5. Mold and Chill

   • Pour the mixture into a 1 or 2-cup mold. Smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or until set.

6. Serve

   • Once the mousse has set, carefully unmold it onto a serving plate.

   • Garnish with a sprig of fresh dill (optional) and serve with crackers of your choice.

Notes:

• Mold and Unmold with Ease: For easy unmolding, lightly grease the inside of your mold or line it with plastic wrap. If the mousse sticks, briefly dip the mold in warm water before inverting it onto a serving plate.

• Choose Quality Ingredients: Since this recipe has simple flavors, the quality of your ingredients makes all the difference. Opt for good-quality canned salmon or substitute it with fresh, cooked salmon for an even richer taste.

• Drain the Salmon Thoroughly: Be sure to drain the canned salmon well before blending to avoid excess liquid, which can affect the texture of the mousse.

• Beat the Egg White to Soft Peaks: Beating the egg white to soft peaks gives the mousse its light and airy texture. Make sure your bowl and whisk are clean and free of grease, as even a small amount of fat can prevent the egg whites from whipping properly.

• Fold Gently: When combining the beaten egg white with the salmon mixture, use a light folding motion to avoid deflating the airiness of the egg whites. This will help maintain the mousse’s delicate texture.

• Chill for Best Results: Allow the mousse to chill for at least 4 hours, or overnight if possible, to let the flavors meld and the gelatin fully set.

• Experiment with Flavors: While fresh dill is a classic choice, you can experiment with other herbs like parsley, chives, or tarragon to suit your taste. Adding a pinch of smoked paprika or a dash of hot sauce can also add a little extra flair.