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home > recipes > appetizers > salmon mousse
from US 1 lb freshly cooked or canned boneless salmon 1/2 cup diced celery 1/2 cup diced green pepper 1/4 cup finely chopped onion 3 Tbsp chopped fresh dill 1/2 cup mayonnaise 1/2 cup plain yogurt 1 8 oz package of cream cheese 1 can concentrated tomato soup Tabasco sauce Juice of half a lemon 1/2 cup cold water 2 teaspoons (1 envelope) unflavored, unsweetened gelatin One greased or non-stick 6 cup mold. In a bowl, mix salmon, celery, green pepper, onion, dill, mayonnaise, yogurt, lemon juice. In a saucespan, melt the cream cheese. Add the tomato soup and continue cooking over low heat, stirring constantly, until the mixture is smooth and creamy. Add a dash of Tabasco sauce. Pour the cream cheese and tomato soup mixture into the salmon mixture and mix thoroughly. Pour the cold water into a small pot and stir in the gelatin. Be sure to use cold water. Gelatin needs this to disperse properly. Slowly heat the water and gelatin just until the gelatin dissoves. Do not boil the gelatin or it will not gel properly. Add the dissolved gelatin to the salmon mixture and mix well. Pour the mixture into mold and refrigerate for 6 hours, or until firm. Unmold by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish. Refrigerate until ready to serve. Serve salmon mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers. Serves 12 as an appetizer.

Salmon Mousse


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keyword: salmon
keyword: mousse
ethnicity: french
recipes for appetizers
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(posted November 16, 2009)

from US

1 lb freshly
cooked or canned boneless salmon
1/2 cup diced
celery
1/2 cup diced
green pepper
1/4 cup finely chopped
onion
3 Tbsp chopped fresh
dill
1/2 cup
mayonnaise
1/2 cup plain yogurt
1 8 oz package of
cream cheese
1 can concentrated
tomato soup
Tabasco
sauce
Juice of half a
lemon
1/2 cup cold water
2 teaspoons (1 envelope) unflavored, unsweetened
gelatin
One greased or non-stick 6 cup
mold.

In a bowl, mix
salmon,
celery, green pepper, onion, dill, mayonnaise, yogurt, lemon juice.

In a saucespan,
melt the
cream cheese. Add the tomato soup and continue cooking over low heat, stirring constantly, until the mixture is smooth and creamy. Add a dash of Tabasco sauce. Pour the cream cheese and tomato soup mixture into the salmon mixture and mix thoroughly.

Pour the cold water into a small
pot and stir in the gelatin. Be sure to use cold water. Gelatin needs this to disperse properly. Slowly heat the water and gelatin just until the gelatin dissoves. Do not boil the gelatin or it will not gel properly. Add the dissolved gelatin to the salmon mixture and mix well. Pour the mixture into mold and refrigerate for 6 hours, or until firm.

Unmold by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish. Refrigerate until ready to serve.

Serve
salmon
mousse with sliced avocados, celery sticks, lettuce leaves, tomatoes, olives, slices of baguette, and/or crackers.

Serves 12 as an
appetizer.



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