This recipe was obtained ca. 1985 from a caterer to HM The Queen of the Netherlands (Beatrix, at the time) by my mother, during a dinner at the Peace Palace in The Hague/The Netherlands.

  • Preparation time: 45 min.
  • Chilling time: 3 hours
  • Remove from refrigerator: 30 minutes before serving
  • Makes 20-24 servings.
  • Keeps well in refrigerator for about 5 days
  • Can be frozen, but loses some firmness upon thawing


  • 4 cans of of red salmon (skinless, boneless; not the cheap stuff; pacific salmon is best)
  • 450 grams (16 oz) total net weight ( = drained weight). A standard can has a net weight of 112 grams (4 oz.)
  • yes, this recipe calls for canned salmon. If you use fresh or smoked salmon, the resulting taste will be completely different!
  • 200 ml plain mayonnaise ( = 1 standard jar of 235 grams, 0.5 lb or 8 oz.)
  • no need for any special, expensive mayonnaise.
  • 125 ml (1/8 liter, 1/2 cup) thick crème fraîche
  • sour cream may be substituted, but this is slightly more sour and more fat
  • 7 grams of gelatin
  • this is 4 sheets of a standard 9-sheet / 17 grams package
  • this is one 0.25 oz package of powdered gelatin
  • 1 tablespoon dry white wine
  • 1/2 teaspoon of lemon juice
  • 1 teaspoon fine Dijon mustard (not yellow "hotdog" mustard!)
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chopped gherkins
  • 2 tablespoons chopped capers
  • 1/4 teaspoon of cayenne pepper
  • 1/4 teaspoon of salt


  • food processor (for pureeing the salmon; I use a "mini" processor/chopper)
  • medium size bowl (1.5 liter / 2 quart)
  • medium size loaf pan or cake pan (1 liter / 1 quart)
  • small sauce pan (for dissolving the gelatin)
  • plastic wrap (kitchen film)


  • drain the cans and remove the salmon
  • if the salmon has any brown parts: remove them (you did buy skinless/boneless, right?)
  • puree the salmon in the food processor until you have a homogenous paste
  • soak the gelatin in cold water for 5 minutes
  • heat 5 tablespoons of water in the sauce pan. Do not bring to a boil!
  • squeeze excess water out of the gelatin mass, and dissolve in the hot water
  • I swirl the water around in the pan, to make sure the gelatin is completely dissolved
  • in the bowl, mix the mayonnaise, crème fraîche, wine, lemon juice, mustard, gherkins, capers, Worcestershire sauce, cayenne pepper, and salt
  • blend the lukewarm gelatin into the mayonnaise mix
  • line the inside of the cake pan with plastic film (use enough film to be able to cover the pan afterwards)
  • transfer the salmon mix to to the cake pan
  • put in refrigerator for at least 3 hours


  • I sometimes serve a generous slice of the mousse on a small bed of mixed salad (not lettuce, please!) and very little dressing (I use a teaspoon of olive oil, apple cider vinegar, and a pinch of fine sugar - whisked).
  • If you just want to add some color, you can drizzle a zig-zag trace of balsamic vinaigrette (balsamic vinegar, olive oil, pinch of fine sugar - whisked) over each slice of mouse.

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  • 420 gr net de saumon rouge pacifique (sans peau, sans arêtes) = 4 boites avec poids égoutté de 112 gr.
  • 4 feuilles de gélatine (± 7 gr ; 9 feuilles = 17 gr)
  • 200 ml de mayonnaise (= verre de 235 gr net)
  • 125 ml de crème fraîche épaisse
  • 1 cuillère à soupe de vin blanc sec
  • 1 cuillère à café de jus de citron
  • 1 pleine cuillère à café de moutarde fine de Dijon
  • 4 cuillères à soupe de cornichons et/ou câpres, coupés en petits morceaux
  • 1 pleine cuillère à café de Worcestershire sauce
  • 1 petite pincée de piment de Cayenne
  • 1 pincée de sel


  • Enlever l’eau et les résidus du saumon.
  • Passer le saumon dans le robot, à l’obtention d’une masse homogène et très fine
  • Faire tremper la gélatine dans de l’eau froide pendant 5 minutes
  • Faire dissoudre la gélatine dans 5 cuillères à soupe d’eau chaude
  • Bien mélanger la mayonnaise, crème fraîche, vin, jus de citron, moutarde, cornichons et/ou câpres, Worcestershire, piment, sel (donc tous les ingrédients autres que le saumon et la gélatine)
  • Incorporer la gélatine et bien mélanger
  • Incorporer le saumon et bien mélanger
  • Couvrir l’intérieur d’un moule à cake avec du film plastic d’alimentation
  • Transférer la masse dans le moule
  • Couvrir le moule avec du film plastic
  • Mettre au frigo pendant 3 heures
  • Sortir du frigo env. 30 minutes avant servir

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©1985 F. Dörenberg-Hermans. All rights reserved worldwide. No part of this publication may be used without permission from the author.