Creamy Salmon Mousse

Name: Creamy Salmon Mousse
Ingredients: 1 (14 3/4 ounce) can red salmon, drained,with skin and round bones removed; 12 cup white wine vinegar; 4 teaspoons gelatin; 14 cup hot water; 4 teaspoons sugar; 1 teaspoon dry English-style mustard; 4 teaspoons creamed horseradish; 4 teaspoons mayonnaise; 34 cup finely diced celery; 2 teaspoons chopped capers; 2 tablespoons finely chopped green onions; 2 tablespoons finely chopped bread and butter pickles; 12 cup low-fat whipping cream

13 ingredients

9 steps

Ingredients

1 (14 3/4 ounce) can red salmon, drained,with skin and round bones removed
12 cup white wine vinegar
4 teaspoons gelatin
14 cup hot water
4 teaspoons sugar
1 teaspoon dry English-style mustard
4 teaspoons creamed horseradish
4 teaspoons mayonnaise
34 cup finely diced celery
2 teaspoons chopped capers
2 tablespoons finely chopped green onions
2 tablespoons finely chopped bread and butter pickles
12 cup low-fat whipping cream

Directions

1

In a mini food processor, blend salmon with vinegar, then transfer to a bowl.
2

Whisk gelatine into hot water with a fork until dissolved.
3

When cool, combine gelatine mixture with sugar, mustard, creamed horseradish and mayonnaise, and stir into salmon.
4

Then fold the celery, capers, green onions and bread and butter pickles, through the salmon mixture.
5

Lastly, lightly whip the cream and add.
6

Taste for seasoning and add a smidgen of salt and pepper if desired.
7

Spoon into a lightly oiled 4-cup mould.
8

Refrigerate for six hours, or until chilled and set.
9

To unmould, quickly dip in hot water, then turn upside down onto a serving platter.