Lynn Chambers of Baltimore was in search of a recipe for a salmon mousse similar to the one she enjoyed at a recent dinner party. She said her host had made the mousse in a fish-shaped mold and garnished it with olives for eyes. Chambers thought it was beautiful and delicious.
Stanley Scherr of Baltimore heard about Chambers' request and knew he had the very recipe she was looking for. In fact, as it turns out, the dinner party where Chambers had the mousse was at Scherr's house. He agreed to share his recipe for the column. I recall my mother making a version of this mousse when she entertained years ago. I even have the beautiful copper fish mold she used and was delighted to dust it off and give Scherr's recipe a try. I must concede that his version was even better then I remember my mother's. Perhaps it is the combination of the salmon and the tuna with the addition of chopped olives that really gave the dish some zing.
Now that I've made and tasted Scherr's recipe, I have a feeling this will likely become a cocktail party staple for me for years to come.