Salmon Mousse

“This is one of the specialties of the house. The requests for the recipe are constant.” – Lovett’s by Lafayette Brook, Franconia, New Hampshire


2 cups cooked, flaked salmon, bones removed
1 envelope gelatin
3 tablespoons cold water
1/2 cup bechamel sauce (or 1/2 can condensed cream of chicken soup)
1/2 tablespoon dry mustard
Salt to taste
Cayenne pepper
1 cup lightly salted whipped cream
Fresh lemon juice
Fresh chopped dill


Force salmon through a fine sieve or use a food processor. Soften gelatin in cold water and dissolve over hot water. Combine bechamel sauce, mustard, salt, and pinch of cayenne and work into the salmon. Add gelatin, mix well, and cool over a bowl of cracked ice. When mixture begins to set, fold in whipped cream. Divide among individual molds, then chill. Unmold on lettuce and serve with mayonnaise to which lemon juice and dill have been added.

Cooking & Recipes


Serves 4-6

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