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Creamy Salmon Mousse

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“This is a summer favorite. Serve with a refreshing cucumber salad, or as a spread for crackers. Cook time equates to 6 hours chilling.”
READY IN:
6hrs 30mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

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.

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