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Salmon Recipes - Salmon Mousse w/dill sauce
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A mold that is excellent as appitizer or light luncheon


Serves/Makes:6 or 12

  • 1 pkg. unflavored geletin
  • 1/4 cup (60 ml) boiled water
  • 1/2 cup (125 ml) cold water
  • 1/2 cup (125 ml) mayonnaise
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) grated onion
  • 1/2 tsp (2 ml) tabasco
  • 15-1/2 oz (434 grm) white salmon, drained
  • 1 tbsp (15 ml) chopped capers
  • 1/2 cup (125 ml) whipping cream
  • 1/4 tsp (1 ml). paprika
  • 1 egg
  • 4 tsp (20 ml) lemon juice
  • 1 tsp (5 ml) grated onion
  • 1-1/2 cups (350 ml) sour cream
  • 1/4 tsp (1 ml) sugar
  • 1/8 tsp (1 ml) pepper
  • 1 tbsp (15 ml) dill weed
  • Stir geletin into boiled water and add cold water. cool
  • Add to geletin the mayo, lemon juice, grated onion and tabasco.
  • 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 mix.
  • Turn into a loaf pan and refrigerate.
  • Slice mold and servewith dill sauce.
  • Beat egg, sugar, pepper, lemon juice, dill weed and onion.
  • Blend in sour cream and serve over salmon mousse.
I have served this for small luncheons and other gatherings and and recieved compliments and requests for this recipe. When needing servings for twelve I repeat the above recipe substituting the white salmon for pink salmon and pour over the already jelled layer. and use a nice mold instead of a loaf pan.

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