4. Fold the salmon mixture into the slightly jelled mayonnaise until combined. Gently fold in the whipped cream. 5. Transfer to an 8-cup bowl or mold. Cover and refrigerate overnight. 6.

Smoked Salmon Mousse 1/2 cup tomato juice 1 (1/4 ounce) envelope unflavored gelatin 1 (7-1/2 ounce) can red salmon, drained, skin and round bones removed ...

Fold gently into the salmon mixture. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and refrigerate for at least 4 hours.

Fold in salmon and tuna, eggs, olives and onion. Spread mixture into 4-cup fish-shaped mold or ring mold and refrigerate at least eight hours or overnight.

Fold in salmon and tuna, eggs, olives and onion. Spread mixture into 4-cup fish-shaped mold or ring mold and refrigerate at least eight hours or overnight.

For this rendition, we like to use salmon packed in tuna-size cans, because it doesn't contain the cartilage and bones that come in big cans. You'll need a mold with a volume of 4 to 6 cups ...

Her salmon mousse, a luncheon special, was “famous.”Back in the day when my dear departed mother wore white gloves to High Holiday services in Jacksonville, Fla., women gave luncheons. Even ...

Spoon salmon mixture into mold; fold fillet ends over top. Cover mold with buttered foil. 5. Set mold in larger pan on oven rack. Fill pan with boiling water so it comes halfway up outside of ring ...