Salmon Mousse

Yield: 18 to 24 appetizer servings
Recipe from Oxmoor House

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Ingredients

  • 1 (15 1/2-ounce) can red salmon, undrained
  • 2 envelopes unflavored gelatin
  • 1 cup chopped onion
  • 1/2 cup mayonnaise
  • 1/2 cup commercial sour cream
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic salt
  • 1/4 teaspoon dried whole dill weed
  • 1/4 teaspoon white pepper
  • 4 sprigs fresh parsley
  • Aspic
  • Cooked shell pasta
  • Green onions, blanched and cut into strips
  • Paprika
  • Assorted crackers

Preparation

  1. Drain salmon, reserving liquid; add water to salmon liquid to yield 1/2 cup. Combine salmon liquid and gelatin in a small saucepan; cook over medium heat, stirring constantly, until gelatin dissolves. Remove from heat, and set aside.
  2. Remove skin and bones from salmon, and discard; flake salmon.
  3. Place gelatin mixture, salmon, onion, mayonnaise, sour cream, lemon juice, garlic salt, dill weed, pepper, and parsley in container of an electric blender; process until smooth. Pour mixture into a lightly oiled 5-cup fish mold. Chill until firm.
  4. Unmold onto a serving tray. Garnish with aspic, cooked pasta, and green onion strips; sprinkle with paprika as desired. Serve with assorted crackers.
  5. Note: Recipe may also be prepared in a food processor. Position knife blade in processor bowl; add ingredients. Process until smooth, and proceed as directed.
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