Source:

Lilann

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

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.