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Nutrition Facts
Serving Size 1 (70g) Recipe makes 6 servings The following items or measurements are not included below: fish
Calories 85
Calories from Fat 61		(72%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 78mg		26%
Sodium 439mg		18%
Potassium 83mg		2%
Total Carbohydrate 3.0g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.3g
Protein 3.4g		6%
detailed view... how is this calculated?

Fish Mousse

Recipe #312841 | 25 min | 10 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Molly53
Jul 9, 2008

A light and airy luncheon dish great for using up leftover fish from the New England chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in preparation time and cooking time is approximate.

SERVES 6 (change servings and units)

Ingredients

2 egg yolks
1 teaspoon salt
1 teaspoon dry mustard (Coleman's preferred)
1/4 teaspoon paprika
3 tablespoons lemon juice
2 tablespoons butter, melted
1 cup milk
1 tablespoon gelatin
1/4 cup water
2 cups fish, flaked (salmon, haddock, tuna or crab)
mayonnaise, for garnish

Directions

1
Beat yolks slightly; add salt, mustard, paprika, lemon juice, butter and milk.
2
Cook in a double boiler until thick, stirring constantly.
3
Soak gelatin in cold water for 5 minutes.
4
Stir into hot mixture until gelatin is completely dissolved.
5
Fold in flaked fish.
6
Rins a mold in cold water or spritz lightly with cooking spray; fill with fish mixture.
7
Chill until firm.
8
Unmold and serve with mayonnaise.