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Salmon Mousse

Salmon Mousse image
Author
Barbara Brown Knauss
Parent ID

2 (16 oz.) cans red salmon
2 T. frozen chives
1/2 c. white wine
2 T. fresh dill, chopped
1/2 c. sour cream
1 tsp. salt
2 T. horseradish
Some pepper
2 pkgs. unflavored gelatin
1 T. prepared mustard
1/4 c. lemon juice
1 c. heavy cream whipped

Drain salmon. Add wine, blend till smooth. Fold in sour cream, horseradish. Sprinkle gelatin over 1/4 cup water and lemon juice; let stand 5 minutes; set in pan of boiling water, stir till smooth. Stir into salmon mix. Add chives, dill, salt, pepper, mustard. Fold in whipped cream. Turn into decorative mold. Leave at least 4 hours in refrigerator, until firm.

"You first parents of the human race... Who ruined yourselves for an apple, what might you not have done for a truffled turkey?" -Brillat-Savarin

OCR Text

2 (16 oz.) cans red salmon
2 T. frozen chives
1/2 c. white wine
2 T. fresh dill, chopped
1/2 c. sour cream
1 tsp. salt
2 T. horseradish
Some pepper
2 pkgs. unflavored gelatin
1 T. prepared mustard
1/4 c. lemon juice
1 c. heavy cream whipped

Drain salmon. Add wine, blend till smooth. Fold in sour cream, horseradish. Sprinkle gelatin over 1/4 cup water and lemon juice; let stand 5 minutes; set in pan of boiling water, stir till smooth. Stir into salmon mix. Add chives, dill, salt, pepper, mustard. Fold in whipped cream. Turn into decorative mold. Leave at least 4 hours in refrigerator, until firm.

"You first parents of the human race... Who ruined yourselves for an apple, what might you not have done for a truffled turkey?" -Brillat-Savarin

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Subjects
Appetizers