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Title: Mom's Salmon Mousse
Categories: Fish Salmon
Yield: 1 Servings
| 1 | Envelope unflavored gelatin | |
| 3 | tb | Fresh lemon juice |
| 1/4 | c | Onion, diced OR white part |
| Scallions, sliced | ||
| 1/2 | c | Boiling water |
| 1/2 | c | Mayonnaise |
| 1 | (1 lb) can sockeye salmon, | |
| Drained, skin and bones | ||
| Removed | ||
| 1/2 | ts | Paprika (preferably |
| Hungarian) | ||
| 1/8 | ts | Cayenne pepper |
| 1 | ts | Salt |
| 1/2 | tb | Dried dill weed OR |
| 2 | tb | Fresh dill, chopped |
| 1 | c | Heavy cream |
| Vegetable oil for mold | ||
| (optional) |
Place gelatin in blender bowl. Add lemon juice, onion, and boiling water. Cover and blend for 30 seconds. Stop machine. Add mayonnaise, salmon and seasonings. On high speed, process ingredients. Gradually,
pour cream in through top. (Note: This procedure works if you own the type of blender with a small removable disk in the blender cover. If not, remove the top entirely, pour a small amount of cream in and blend. Stop, add cream and repeat the process until all the cream is added.) Taste and adjust seasonings.
If necessary, lightly oil a 1-quart mold. Pour mixture into mold. Chill for at least 2 hours or until firmly set.
Unmold and return to refrigerator before serving.
Note: Smoked salmon may be substituted for all or part of the canned salmon. Kosher vegetable-based gelatin is available.