Smoked or Poached Salmon Mousse with Dill Sauce
Show: Paula's Home Cooking
Episode: Neighborhood Cocktail Party
Rate This RecipeRead users' reviews (12)
- Recipe categories: Dairy, Salmon, Fish, Cucumber,
- recipe
- ratings & reviews(12)
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Total Reviews: 12
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By Chikkenbone
Burbank, CA
on May 13, 2013
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Excellent. I used to have Salmon Mousse often at the house of some Persian friends, and have never been able to match the recipe. This is so good. It'll be a staple all summer, for sure! Oh - and the Dill Sauce is to DIE FOR!!!!
By MarkAvera0108
Pigeon Forge
on February 06, 2013
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I've made this many many times. It's amazing!! Dill sauce is very good as well but most times I just dig in with some Club crackers and a butter knife. This stuff is not safe around me!! It won't last long at all. LOL
By DebS #2
Waukesha, WI
on April 24, 2011
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This is a fantastic recipe! I poached the salmon in white wine - it took a little over 1 lb. of salmon to make two cups of flaked salmon. I used 1/2 cucumber in the dip.
By pasbehegh_12711274
Williamsburg, 86
on July 22, 2010
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This recipe is easy to make and produces a light, refreshing mousse that is very flavorful. Try making it in individual molds and serving as a salad course. Be sure to make the dill sauce, too - it makes plenty and you can use it like tzatziki
By andi6502_11785467
North Lauderdal...
on April 06, 2009
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I used the dill sauce recipe to accompany salmon I poached on the grill. I omitted the cucumber and the sauce was phenominal !!!!!!!!!!!!!!!!!
I will definitely use this dill sauce again !
By susanzook_10903720
Litchfield Park, AZ
on March 13, 2009
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This recipe is fantastic!!! And so festive!!! This recipe is.....memorable!!! I have made this several times and received RAVE REVIEWS from all my guests!!! It is "extra" work and planning but so worth it! If you need a recipe to impress, this is the one!!! Thank you Paula!!!!!!!!
By tpm1976
San Francisco, CA
on February 01, 2008
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I throw a lot of parties and first served this about two summers ago. Since then, my group of friends insist that I put this on the party menu ever since. My guests always rave about it! Plus, I bought a fish mold and it's fun to decorate the platter.
By katyb_1853685
Memphis, TN
on December 29, 2006
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It seems there should have been more lightness to the mousse. I saw the show and she seemed to be rushing it. Gelatin needs a little more time to bloom, I think, and just Lighten the Whole Thing Up.
This isn't Best Western. It's some pricey ingredients and it needs to be treated with some respect.
If you use the basic premise and don't rush the procedure I think it would be okay.
The cucumber dill sauce was really tasty, but I love Dill.
I won't post a comment or review without my name and city, especially if it's negative.
By tdavid23_1730522
Denver, CO
on August 16, 2006
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The idea of a mousse is to incorporate air into the mixture. As made on TV Paula puts the mayo and the whipped cream directly into the mixture which has boiling water in it. Defeats the entire purose - espcially of whipping the cream. I think the recipe as printed here makes a little more sense. Let the mixture cool before adding the whipped cream and mayo - the result will be lighter and be at least marginally like a mousse.
By ppruett_3588145
Austin, TX
on July 22, 2006
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Cynthia- if you have not tried the recipe, please do not post. The review section is an open forum for people to speak honestly about the dishes that the chefs have created. I want to cook what "real" people have tried and enjoyed.