Since a friend of my mother gave her this recipe, it has become a tradition to serve it during the holidays in the Mongrain family. Sometimes I prepare it by substituting half of the salmon with smoked salmon or smoked trout. We serve it on toast, on a buffet menu or as individual portions in small ramekins. I usually unmold the ramekins on a bed of lettuce on a dessert plate.
To save time, cook the egg first. It is important not to boil the gelatin or it will lose its gelling properties. Don’t hesitate to prepare half of the recipe depending on the number of guests to be served.
12 servings
Very lightly oil an aspic mold, glass bowls or ramekins for a volume of 5 cups.
Sprinkle gelatin over 1/2 cup cold water. Let it swell and dissolve for a few seconds in the microwave until liquefied, but no more. Reserve.
In a large bowl, whisk together mayonnaise, salt, cayenne pepper, lemon juice and Worcestershire sauce. Gradually whisk in gelatin. Stir in fish stock. Refrigerate until mixture begins to set around the edges of the bowl. Check frequently; this step can take 15 to 30 minutes.
Meanwhile, in a second bowl, place the olives, hard-boiled egg, onions, celery and salmon. Set aside.
Using a wooden spoon, stir the fish and vegetables into the cooled liquid mixture. It is normal to see small pieces, this is what makes this mousse so charming. Pour immediately into the mold(s), cover with plastic wrap and refrigerate for 4 to 6 hours before serving. Serve accompanied with rusks.
The mousse will keep for 5 days in the refrigerator.
Ingredients
Directions
Very lightly oil an aspic mold, glass bowls or ramekins for a volume of 5 cups.
Sprinkle gelatin over 1/2 cup cold water. Let it swell and dissolve for a few seconds in the microwave until liquefied, but no more. Reserve.
In a large bowl, whisk together mayonnaise, salt, cayenne pepper, lemon juice and Worcestershire sauce. Gradually whisk in gelatin. Stir in fish stock. Refrigerate until mixture begins to set around the edges of the bowl. Check frequently; this step can take 15 to 30 minutes.
Meanwhile, in a second bowl, place the olives, hard-boiled egg, onions, celery and salmon. Set aside.
Using a wooden spoon, stir the fish and vegetables into the cooled liquid mixture. It is normal to see small pieces, this is what makes this mousse so charming. Pour immediately into the mold(s), cover with plastic wrap and refrigerate for 4 to 6 hours before serving. Serve accompanied with rusks.
The mousse will keep for 5 days in the refrigerator.
