Salmon Mousse

[hillvalley]

Salmon Mousse

• 2 envelopes of unflavored gelatin
  
• 3 T lemon juice
  
• 2 slices of a large onion or 1/2 a medium onion
  
• 3/4 c boiling water
  
• 3/4 c mayonnaise (preferable homemade)
  
• 1/4 tsp paprika
  
• 2 T dried dill
  
• 1-1/2 lb canned salmon
  
• 1-1/2 c heavy cream
  
• 1 T red horseradish or red food coloring (optional)
  

In a food processor (or blender), add gelatin, lemon juice, water and onion and blend.

Drain salmon and pick over bones; add to processor with paprika, dill and blend.

Add mayonnaise - blend; add heavy cream pouring slowly - blend.

Pour into a 6 cup greased mold and chill at least 6 hours.

Keywords: Appetizer, Seafood, Fish, Dip

( RG1136 )