Retro Salmon Mousse Dish 7 of 7

This post was sponsored by Orca Bay, though all opinions are my own.

Merry Fishmas! I have the final recipe for the Feast of the Seven Fishes! 

I used one of my favorite fish from Orca Bay, the Alaska Sockeye Salmon. I lived in Alaska for a few years, in fact both Bunny and Fox were born there. It was so nice getting to enjoy the fresh Seafood while living there, and now, the next best thing is being able to order Seafood from Orca Bay as they offer flash frozen fish. (The only way to go when having frozen Seafood!)

We love retro themed things in our house, and a fun way to bring that style to the table at the Holidays is this Retro Salmon Mousse. I got my mold at a thrift shop and consistently see them available so I know that you will be able to score one for yourself as well! (Typically for around $3-$5)

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This recipe has a few more ingredients and steps than the other Fishmas recipes I have posted, but they are easy, and this kitschy crowd pleaser is worth it!

Here is what you will need.

• 1 Package of Orca Bay Alaska Sockeye Salmon
• 1 cup Whipped Cream (use heavy whipping cream, not pre-made)
• 1/4 cup Mayonaise
• 1/4 cup Sour Cream
• 1 tablespoon Lemon Juice
• 1 envelope Unflavored Gelatin
• 1/4 cup Cold Water and 1/2 cup Boiling Water (to be used for Gelatin)
• Fresh Dill amount to taste, divided in 1/2
• Lemon Slices
• 1 cup White Wine
• 1 cup of Water
• Salt 

 
Would you look at that? How beautiful is the Sockeye? Just look at it! 

To start this fun adventure, you are going to Poach your Salmon. I did mine for only a few minutes, skin side down so the skin was nice and Poached and there was still some yummy pieces withe bright beautiful color. 

For Poaching, take a small pan and line the bottom with half of your fresh Dill, and your Lemon slices. These are going to be an aromatic platform for your Salmon, so that your Salmon is gently and effectively steamed.  Next, slowly pour in your White Wine and your Water, and heat over medium high heat until your Salmon is cooked to your liking. (Though please do not overcook, you want the flavors to shine through!)

Take your Salmon and lightly chop in your Food Processor or Blender. Not a puree, just a chop job so you have good little chunks and flakes of Salmon.

Grease your Fish Mold and set aside. Place your Gelatin in a bowl, and soften with the 1/4 cup of Cold Water, then add your 1/2 cup of Boiling Water, stirring well until the Gelatin has dissolved. 

Whisk in your Mayonnaise, Sour Cream, Lemon Juice, other 1/2 of Dill, and Salt (to taste). ​
Stir in your Salmon, and then fold in your Whipped Cream. 
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Pour your creamy dreamy mixture into your Fish Mold! Chill in fridge for at least two hours, or even overnight if you want to make this the day ahead of your Holiday Party!

To unmold, warm the bottom of the mold with a little warm water. Hold your platter over the mold and invert onto your platter. Make certain that your plate is centered with where you want your Salmon Mousse to be, or you get the look of a Salmon Mousse swimming upstream like I did. (If something goes terribly awry, you have the option of stirring up your Mousse and placing it in ramekins or a decorative bowl and no one has to know! ;) Your guests can scoop Mousse right from the platter or bowls, or you can pre make pretty plates with the Salmon Mousse on Crackers. However you serve it, this will be a favorite! We all love it here at our house!

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I hope that you love this, and I hope that you have enjoyed all Seven Nights of Fish with me! Merry Fishmas!

xo,
​R