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Salmon Mousse
| Salmon Mousse
1 envelope of unflavored gelatin
1/4 cup of cold water
1/2 cup of boiling water
1/2 cup of mayonnaise
1 tablespoon of lemon juice
1 tablespoon of grated onion
1/2 teaspoon of Tabasco
1 teaspoon of salt
one 15 1/2 ounce can of red salmon
1/2 cup of heavy cream, whipped
Sprinkle gelatin over cold water to soften in a large bowl, about 5 minutes. Add boiling water, stir until dissolved. Let cool for 5 minutes. Add mayonnaise, lemon juice, onion, Tabasco and salt. Mix until well blended. Chill until the consistency of unbeaten egg white. Drain salmon and puree in blender. Fold into chilled gelatin mixture. Gently fold whipped cream into salmon mixture. Turn into a 4 cup mold. Refrigerate until firm, about 4 hours or overnight. Unmold and serve. Serves 8
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