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Salmon Mousse with Dill Sauce
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  • 1 envelope clear geletin
  • 1/4 cup (60 ml) boiled water
  • 1/4 cup (60 ml) cold water
  • 1/2 cup (125 ml) mayonnaise
  • 1 Tbl. lemon juice
  • 1 Tbl. grated onion
  • 1/2 tsp (2 ml) Tabasco
  • 15 oz (420 grm). can white salmon, drained
  • 1 Tbl. chopped capers
  • 1/2 Cup (125 ml) whipping cream
  • 1/4 tsp (1 ml). paprika
  • Dill Sauce:
  • 1 egg
  • 4 tsp (20 ml) lemon juice
  • 1 tsp (5 ml) grated onion
  • 1-1/2 cups (350 ml) sour cream
  • 1/2 tsp (2 ml) sugar
  • 1/8 tsp (1 ml) pepper
  • 1 Tbsp (15 ml) Dill weed
  • Stir geliten into boiled water and add cold water. Cool.
  • To the Geletin, add the mayo, lemon juice, grated onion, and tobasco.
  • Chill to a jelling consistancy.
  • Add drained salmon and capers to the jell and beat well.
  • In a seperate bowl, beat whipping cream and paprika and blend into jell mixture.
  • Turn into a loaf pan and refrigerate.
  • Sauce:
  • Beat egg, sugar, pepper, lemon juice, dill weed and onion,
  • Blend in sour cream and serve cold over mousse.
For a larger portion, I repeat the recipe and use Pink Salmon instead of the white salmon. I then add to the top of the already made mousse. When it is sliced the top is pink and the bottom is white. I sometimes make this for a light luncheon. Slice and serve with dill sauce.

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