Friday, August 07, 2009

Salmon Mousse

I was up at 3:30 a.m. again today. It really is ok, though, as the steroids power me through the entire day! Only a few more days of that, though I would like to keep getting up at 5 ish to write. Lots of deadlines coming up.

In the meantime, a writer friend wrote and asked if I'd ever heard of a pink ring mold dish served on lettuce leaves. I mentioned this to my Mother who felt it was her 'favorite' salmon dill mousse from her Jello cookbook. Ugh. That recipe was in a molded salmon dish. I went in search of more - guess what? They ALL had that suggested serving. I suppose my friend's host didn't have a salmon mold? At least they didn't serve her the cream cheese covered sandwich loaf.

This one is also in the Hallmark Holiday cookbook I talked about yesterday. Which holiday would you serve this for?

Layered Salmon Mousse

1 can (16 oz.) salmon

1 envelope unflavored gelatin

1/2 cup boiling water

2 tablespoons lemon juice

1/4 cup grated onion

1/2 cup mayonnaise

1 tsp. dill weed

1 cup heavy cream (ugh)

Salad layer

1 envelope unflavored gelatin

1/4 cup sugar (not the healthiest salad, apparently)

1/2 tsp. salt

1 1/4 cups boiling water

1/4 cup vinegar

1 tablespoon lime juice

1/2 cup shredded green pepper

1 cup chopped celery

1 pimiento, cut into strips

To prepare salmon layer, drain salmon, reserving 1/4 cup liquid in a bowl. Sprinkle 1 envelope gelatin on liquid to soften. Add boiling water, stirring to dissolve. Stir in lemon juice and onion. Place salmon in a bowl and remove skin and bones. (Skin in canned salmon, really?) Flake the fish; add mayonnaise and dill. Add gelatin mixture and beat until smooth. (??) Slowly beat in cream. Pour into an oiled 6-cup mold. Chill in refrigerator. (As opposed to?)

To prepare salad layer, mix 1 envelope gelatin with sugar and salt. Add boiling water and stir until gelatin is dissolved. Stir in vinegar and lime juice. Chill 20 minutes. Fold in green pepper, celery and pimiento. Spoon over salmon in mold. Chill at least 2 hours. To serve, unmold; garnish with salad greens and lemon slices.

Who's eaten this one? I couldn't believe how much my Mother enjoyed talking about this one. She wants to have it again. Sadly, I have no plans to get a salmon mold. I would be happy at this point to find my baking pans. My Father turned 80 yesterday and I usually make his favorite Harvest Peanut Cake from my Southern Living Cakes book. I told him it is coming soon.

I'm reading Stephanie Bond's 6 Killer Bodies, the last in her most recent trilogy. She is like a darker Evanovich and I needed a funny mystery after reading all the teen thrillers last week. I'm also trying to get my sewing supplies together and ready. I want to make a vintage costume for my holiday talks. No beehive, though.


Anne said...

You are amazing, Amy! This could be it. It wasn't in layers, but it did have that thick Jello consistency. Perhaps the black olives were this hostesses addition? I just wish I hadn't read this before breakfast...

Sarah said...

My mother had this mold! And made salmon mousse in it! Served with crackers as an hors d'ouvre. I remember thinking it was a spectacular presentation. And if she still had the same mold I would totally make it for fun.

Amy said...

I'll bet it is quite tasty. I have several other versions of this one. It does seem to spark lots of fond memories in folks. My Mom went on and on about how good it was, and at which family parties it was served. She said I should make it. Sadly, I have no fish mold.

Sarah, if you find the mold I totally want to see pictures...

Sarah said...

I was telling my mom about this last night and she corrected me that she used to make a shrimp dip in it that involved mayonnaise and tomato soup. I think I know exactly where her mold is and I'm totally looking for it next time I'm at her house!

x said...

hi amy - great blog! your posting of this (to me) horrifying gelatin concoction leads me to believe that you might be able to help me out with some recommendations. i'm writing a book and need to do some research on the history of food in america from about the 1950s-1980s. i'm also looking for authentic (and hopefully pretty disgusting) jello salad creations. one of the main characters makes one every week, so i'm collecting recipes and/or ideas. your vintage cookbook collection could possibly be a treasure trove! if you're interested in helping me, i'd really appreciate it.