Total Calories: 412
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.
This Salmon Mousse recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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