Makes about 6 cups, or 24 servings Sometimes the dish turns the occasion into a party, as Carolyn Ogleton of Nashville, Tennessee, has discovered. Salmon mousse is her all-purpose party dish, made when friends gather or for church suppers. It even transforms her work environment. The hair salon where Ogleton works can’t say enough good things about it. “When the mousse arrives, it’s a party,” says a coworker. “You think you’re just going to have one or two crackers with it, but it’s just so good you can’t stop.” The 1950s look of salmon-shaped gelatin mold is poised to make a retro comeback. Cookbooks from the 1950s are chock-full of specialty mousse recipes. Salmon mousse usually has “scales” of thinly sliced cucumber and “eyes” of black or green olives.
Pick up party-themed canapé knives or spreaders inexpensively at discount shopping or party centers. The short handles offer precise handling and the short blades pick up the right amount of mousse for one cracker—easy for guests and no dropped blobs of dip.
1 (8-ounce) package cream cheese, softened
1 (10-ounce) can cream of mushroom soup
1 (15-ounce) can pink salmon
Cold water
2 (.4-ounce) envelopes unflavored gelatin
½ cup chopped celery
½ cup chopped green onion
1 cup mayonnaise
1 tablespoon sea salt
1 tablespoon curry powder, optional
Cucumber slices and black olives for garnish
Crackers for serving
In a medium bowl, stir together the cream cheese and mushroom soup. Drain the salmon, reserving the liquid. Remove and discard the skin and bones.
Add enough water to the salmon liquid to make ½ cup. Combine the liquid with the gelatin in a medium bowl. Let stand 5 minutes to soften. Add the celery, onion, mayonnaise, and salt, and mix well. Add the cream cheese mixture and salmon and mix well.
Spoon into a mold, smoothing the top. Refrigerate until firm, 3 to 3 ½ hours. Unmold onto a serving platter. Garnish with cucumber slices and olives. Serve with crackers.
Makes about 6 cups, or 24 servings