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Salmon MousseSalmon Mousse 003 edited 1 Recipe Favorites


(Pairs well with our Marsanne Roussanne)

1 envelope unflavored gelatin
1/2 cup boiling water
1 T onion
1/2 cup mayonaise
2T fresh chopped dill
1/4 t paprika
3-5 drops tabasco
1 cup heavy cream
1 t salt
2 t horseradish
2 cup smoked salmon
2 T capers

disolve gelatin in boiling water and cool to room temp.  In a food processor blend salmon until it is paste then add and blend remaining ingredients, except the capers.  When mixture is smooth, add the capers.  Transfer to bowl or mold and chill for at least 4 hours.