Salmon Mousse

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                            FOOD FUNNY
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Here's a cute one from Anna Welander:

I've got to start remembering to lock my car when I go to the
grocery store. I came out yesterday and there were two bushels
of zucchini in the back seat!

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                            TODAY'S RECIPE
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Make this luscious dip in a decorative mold and surround it with
crackers and thinly sliced bread for an attractive centerpiece for the
buffet table.

Salmon Mousse

2 cups flaked salmon, cooked or canned, skin and bones removed
8 oz (225 g) cream cheese, softened
1/2 cup finely chopped green onions (scallions)
2 Tbs lemon juice
1 Tbs chopped fresh dill weed
1 Tbs Dijon style mustard
1 Tbs mayonnaise
2 packets unflavored gelatin (enough to thicken 4 cups of liquid)
2 cups hot chicken stock or canned broth

In a large bowl mix together the salmon, cream cheese, green
onions, lemon juice, dill, mustard and mayonnaise until
thoroughly combined. In a different bowl dissolve the gelatin
in the hot chicken stock and allow to cool for 30 minutes. Mix
with the salmon mixture and pour into a lightly greased 1 1/2
qt (1.5 L) mold. Chill for 2 to 3 hours, until set.
Makes 8 to 12 servings.
Received on Wed Dec 15 12:20:21 2010