Ode to Salmon Mousse

There once was a nice man name Frank
Who created food like a chef of high rank
His Salmon Mousse was supreme--his ice cream cake was a dream
Guests treated to all felt so swank.

On a lovely late summer day, Dear Husbola and I were invited to the special home of new friends Frank and Richard, whom we have met through our common antiques businesses.  Driving Way West of Home we arrived at our two friends' incredible historic home filled with hand picked treasures.  What better way to spend the day but with lively conversation and treated to a gourmet lunch served in their whimsical garden.

Our entree was a delightfully retro Salmon Mousse--perfect for a group of six antique dealers.  Coincidence has it that I have been reading a collection of  vintage Edna Ferber short stories--One Basket--and one of her characters in one of her stories dines on salmon mousse in the flagship Marshall Fields. 

Folks--this was not just any salmon mousse.  The photo above shows how the mousse was decorated.--with rose petals.

The cross section showed equally a lovely with carrot and crab meat I think.  Pickled asparagus and homemade sour cream cucumber sauce, a sprig of dill and garden tomatoes completed the plate.

Our party of six make short order of the cool and refreshing lunch.




Recipes for salmon mouse are varied indeed.  Betty Crocker shows one as well as the Settlement Cook Book.  Some use egg yolks, some use cream, some use cream cheese and many concoctions of secret herbs.  Some make in a loaf pan, others in fish shaped copper molds.   I read that the key is careful preparation, and no hurrying the cooling and the setting in the mold.


Crack open a vintage cookbook sometime--the vintage recipes can be some of the most delightful.