Baked Salmon Mousse

Directions

1. 1
   In blender container, combine 2 eggs, 1 can salmon (drained), 1/3 cup heavy cream, 1 1/3 tablespoons each wine and capers, 1 teaspoon paprika, 1/4 teaspoon salt and dash of pepper.
2. 2
   Cover and blend 10 to 15 seconds until mixture is smooth, salmon still has texture.
3. 3
   Place salmon mixture in a large bowl.
4. 4
   Repeat blender process twice more with the same volume of ingredients, and add each new mixture to bowl.
5. 5
   Stir in scallions and chopped parsley. Pour salmon into well-greased 9 x 5 x 3-inch glass loaf pan or 2-quart souffle dish.
6. 6
   Bake in preheated 350° oven 1 hour or until mousse is firm to touch.
7. 7
   This mousse may be served cold.
8. 8
   Cool, chill and then unmold before cutting into slices.
9. 9
   Accompany with horseradish cream made by beating 1 cup heavy cream, horseradish to taste and 1 teaspoon salt.
10. 10
    Yields 6 servings.