Salmon Mousse

Name: Salmon Mousse
Ingredients: 1 cup cold milk; 1 envelope unflavored gelatin 1/4 oz; 1 onion small, cut into eighths; 1 pink salmon lrg can, 14 3/4 oz plus; 1 can pink salmon 7 1/2 oz drained; 1 cream cheese 8 oz; 2 teaspoons prepared horseradish; 1 teaspoon worcestershire sauce; 1 teaspoon hot pepper sauce; chopped parsley optional; pimiento stuffed green olives optional, sliced; pimientos Sliced, optional; watercress sprigs, optional; 1 loaf rye cocktail-size; pumpernickel bread

15 ingredients

5 steps

Ingredients

1 cup cold milk
1 envelope unflavored gelatin 1/4 oz
1 onion small, cut into eighths
1 pink salmon lrg can, 14 3/4 oz plus
1 can pink salmon 7 1/2 oz drained
1 cream cheese 8 oz
2 teaspoons prepared horseradish
1 teaspoon worcestershire sauce
1 teaspoon hot pepper sauce
chopped parsley optional
pimiento stuffed green olives optional, sliced
pimientos Sliced, optional
watercress sprigs, optional
1 loaf rye cocktail-size
pumpernickel bread

Directions

1

Line a 10- or 12-cup bundt pan or ring mold with plastic wrap, set aside.
2

Pour 1/2 cup of the milk into the container of an electric blender or bowl of a food processor, sprinkle with gelatin and let stand 2 minutes.
3

Meanwhile, in a small saucepan, bring remaining 1 cup milk to a boil. Pour hot milk into the blender, add onion. Cover and process until onion is in 1/4-inch pieces and gelatin is dissolved.
4

Add salmon, cream cheese, horseradish, Worcestershire sauce, and hot pepper sauce, cover and process until thoroughly mixed. Pour into the bundt pan and refrigerate overnight.
5

To serve, place a large, round serving plate over pan and flip over. Carefully peel off plastic wrap. Garnish with parsley, olive slices, and pimientos to resemble a holiday wreath and fill center with watercress, if desired. Serve with bread.