Salmon Mousse

Once upon a time, there was a restaurant in Evanston Illinois called Fitz's. Whenever we stayed with my father, we all made a point of going to Sunday brunch there. They served a wonderful salmon mousse I've been trying to reproduce ever since.


  • 1/2 cup mayonaise
  • 1 tablespoon lemon juice
  • 1 tablespoon grated onion
  • dash of tabasco
  • 1/4 teaspoon paprika
  • 1 teaspoon salt
  • 2 tablespoons finely chopped dill
  • 2 cups flaked salmon
    This salmon could be poached or smoked.
  • 1 cup heavy cream

1) Whisk together first seven ingredients in a large bowl.

2) Fold in the salmon. For a smoother texture, the mixture can be run through a blender.

3) Chill salmon mixture for half an hour.

4) Whip cream to stiff peaks.

5) Fold in chilled salmon mixture. Cover and refrigerate

Serve this mousse on crackers, or with small points of toast. It makes a wonderful sandwich spread-serve on toasted white bread slathered with mayonaise.

Salmon mousse freezes well, if tightly sealed. I wouldn't keep it more than a couple of months, but no batch of this stuff has ever lasted that long.

Silver Palate Cookbook, Julee Rosso and Sheila Lukins, Workman Publishing, 1982, 346 pgs. plus index.

Main Page