Description:

A mold that is excellent as appitizer or light luncheon

Source:

Lilann

Serves/Makes:6 or 12

Ingredients

• 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
• DILL SAUCE:
• 1 egg
• 4 tsp (20 ml) lemon juice
• 1 tsp (5 ml) grated onion
• 1-1/2 cups (350 ml) sour cream
• 1/4 tsp (1 ml) sugar
• 1/8 tsp (1 ml) pepper
• 1 tbsp (15 ml) dill weed

Preparation

• 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.
• DILL SAUCE:
• Beat egg, sugar, pepper, lemon juice, dill weed and onion.
• Blend in sour cream and serve over salmon mousse.

Comments

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.