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Salmon Mousse And Sour Cream-Dill Sauce |
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Serves: 10 Print this Recipe1 tablespoon unflavored jello 1/4 cup water cold 1/2 cup water boiling 1/2 cup mayonnaise real 1 tablespoon lemon juice fresh 1 tablespoon onions minced 1/2 teaspoon hot sauce 1/2 teaspoon paprika 1 teaspoon salt 1 16-ounce can red salmon drained, deboned, and finely flaked 1 tablespoon capers chopped 1/2 cup cream whipped 2 cups cottage cheese drained Fresh parsley sprigs Lemon slices * Part two. 1 egg 1 teaspoon salt Freshly ground pepper to taste Pinch sugar 4 teaspoons lemon juice fresh 1 teaspoon onions minced 2 tablespoons dill weed finely cut fresh dill or 1 tablespoon dry weed Soften gelatin in cold water; add boiling water to dissolve. Cool. Add mayonnaise, lemon juice, onion, Tabasco® , paprika, and salt. Chill until it begins to thicken. Add salmon and capers; mix well. Fold in whipped cream; pour into an oiled 1-quart mold. Spoon drained cottage cheese on top to fill mold. Chill several hours or overnight. Unmold on chilled platter and garnish with parsley and lemon slices. Prepare the following sauce. Sour Cream-Dill Sauce: *Beat egg until fluffy and lemon colored. Add remainder of ingredients. Blend and chill. Serve with Salmon Mousse. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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