Mousse and Swirl: A Perfect Partner for Sauvignon Blanc

By Mary Frederiksen

(Originally published in the High Desert Wine Explorers Newsletter in May 1997)

Salmon and shrimp and crab… OH MY! This seafood mousse tastes great with any of these yummy jewels of the sea. Salmon is my favorite. What’s yours?



Two envelopes KNOX unflavored gelatin
One can (15 oz.) Alaskan salmon, drained. Reserve liquid. (Note: You can substitute one pound of cooked crab or cooked shrimp.)
One stalk celery, cut into 3-inch-long pieces
One small onion, quartered
1/2 cucumber, peeled, seeded and cut into pieces
One cup heavy cream
3/4 cup mayonnaise
1/4 cup lemon juice
One teaspoon dill weed
1/2 teaspoon salt


In a medium saucepan, sprinkle unflavored gelatin over reserved liquid, blended with enough water to equal one cup. Let stand one minute.

Stir over low heat until gelatin is completely dissolved, or about 5 minutes. In a 5-cup blender or food processor, process gelatin mixture, vegetables, cream, mayonnaise and lemon juice at high speed until they are thoroughly blended.

Add fish, dill and salt; process until well blended.

Pour into a mold or bowl, and chill in the refrigerator until firm.

Serve with crackers and a glass of chilled Sauvignon Blanc.


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