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Salmon Mousse I (D)
Source: Unknown
Yield: About 6 cups

2 cups canned salmon, flaked, remove skin and bones
8 ounces cream cheese, soft
1/2 cup scallions, chopped fine
2 tbsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp Dijon mustard
1 tbsp mayonnaise
2 package unflavored gelatin
2 cups hot chicken-flavored pareve broth

Mix first 7 ingredients. Dissolve gelatin in broth and cool 30 minutes.

Add salmon mixture and pour into lightly greased 1-1/2 quart mold. Chill 2 to 3 hours.

Posted by Judith Trachtman

Nutritional Info Per Serving: N/A