Title: Salmon & Red Pepper Mousse
Categories: Appetizer Fish Shellfish Salmon
Yield: 1 Servings

1	tb	Unflavored gelatin
1/4	c	Cold water
1/3	c	Boiling water
1/3	c	Sour cream
1/3	c	Mayonnaise
2	lg	Red peppers ,roasted -- from
		Jar is fine!
1	tb	Lemon juice
1	sm	Onion -- chopped
1/4	ts	Salt
1/8	ts	Cayenne pepper
1/4	ts	Papika
1	c	Heavy cream -- 1 3/4
1		15 1/2 can
1	tb	Dill -- fresh chopped
		Red salmon -- picked over to
		Remov

Sprinkly gelatin over cold water let stand for 2 min. Gradually stir in the boiling water and stir til dissolved. Referigerate for 2 min.

Place remaing ingredients except cream & salmon in food processor & blend till smooth. Blend this mixture into the gelatin & chill for about 15 minutes, or until slightly thickened.

Whip cream in a separate chilled bowl. Then fold the cream and salmon into the chilled mixture.

Spray mold and transfer mousse to it, cover with plastic wrap and refrigerate until firm at least 3 hours.

Can be garnished with red pepper strips and dill springs.

Recipe By : John Hadamuscin

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