Salmon Mousse


1 Envelope Unflavored Gelatin

1 Small Onion, chopped

½ C Mayonnaise

16 oz. Can Red Salmon, drained

¼ t Paprika

2 T Lemon Juice

½ C Boiling Water

½ t Salt

1 t Dill Weed

½ Heavy Cream


Add gelatin, lemon juice, onion and water in blender, blend for 30 seconds.\

Add salt, mayonnaise, salmon, dill, paprika and blend for 45 seconds.

Add cream and blend for 30 seconds.

Pour into greased mold and cover with plastic wrap. Refrigerate for at least 6 hours. Unmold and garnish with lemon slices and cucumbers.

Created by: Marlene Hirshman, Riverwoods, IL