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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.
- 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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