Salmon mousse from The Silver Palate Cookbook (page 18) by Julee Rosso and Sheila Lukins

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires chilling at least 4 hours.

  • kimberly_6sbqzl on March 27, 2026

    I made this mousse for a party and it was a complete hit. (Way way back in 1993.) So rich and decadent.

  • SpatulaCity on March 13, 2023

    Definitely going to make again. Was a delicious addition to our party and I loved the retro feel. I doubled the dill to taste, and served from a bowl (who has seafood molds anymore? Though this may make me invest in one!) garnished with dill stems and leaves. I’m anti-water poaching pretty much anything, so slow roasted the salmon at 250 degrees instead. This method always yields an amazingly tender and buttery salmon that, to me, tastes way better than water poaching.

  • mamacrumbcake on March 25, 2016

    Love this! I remember making it for the first time 25 years ago--I felt so accomplished and grown up. The flavors of the salmon, herbs, and Tabasco are delicious and well balanced. I never make this anymore because this type of dish is not the current fashion. Too bad! It is so good and deserves a comeback!

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