Salmon Mousse

Serves: 6
Total Calories: 412


1 envelope jello Knox
1/4 cup water cold
1/2 cup water boiling
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon onion grated
1/2 teaspoon hot sauce
1/4 teaspoon paprika
1 teaspoon salt
2 cups red salmon (1-pound can), drained and finely chopped
1 tablespoon capers chopped
1/2 cup cream whipped
2 cups cottage cheese
lemon slices
* Part two.
1 egg
1 teaspoon salt
pinch black pepper
pinch sugar
4 teaspoons lemon juice
1 teaspoon onion grated
2 tablespoons dill weed finely cut fresh dill or 1 tablespoon dry weed


Soften gelatine in cold water, add boiling water to dissolve. Cool. Add mayonnaise, lemon juice, onion, tabasco sauce, paprika and salt. Chill until it begins to thicken.

Add the salmon and capers and mix well. Fold in the whipped cream and pour into an oiled one-quart mold. Spoon drained cottage cheese on top to fill mold. Chill several hours or over night. Unmold on chilled platter and garnish with parsley and lemon slices. Serve with the following sauce:

*Beat the egg until fluffy and lemon colored. Add rest of ingredients. Blend and chill.

Nutritional Facts:

Serves: 6
Total Calories: 412
Calories from Fat: 291

This Salmon Mousse recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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