SALMON MOUSSE

Ingredients:

1/4	cup	COOK BEST CANOLA OIL
1/2	kg	salmon, boiled in enough water until cooked
1	pack	unflavored gelatin
1/4	cup	cold water
2	pc	MAGNOLIA BROWN EGGS, hard boiled, peeled then finely chopped
1	pc	onion, finely chopped
1/2	cup	MAGNOLIA ALL-PURPOSE CREAM, whipped
3/4	cup	MAGNOLIA REAL MAYONNAISE
1/2	cup	MAGNOLIA CREAM CHEESE
1/2	tsp	salt
1/2	tsp	iodized fine salt
1/2	tsp	pepper
	dashes	Tabasco
	dashes	red food color

Procedure:

Grease mousse cups lightly with corn oil.
Drain salmon, remove small bones and flake.
In a pan add gelatine to water. Heat to dissolve gelatine.
In another bowl, combine salmon, eggs and onion. Pour in melted gelatine and mix well.
Beat together cream mayonnaise and cream cheese. Season with salt, and Tabasco sauce. Fold into the salmon mixture. Add red food color, a drop at a time to achieve a pale pink color. Mix well and transfer to lightly greased molds. Refrigerate for at least 2 1/2 hours to set.

To serve: Turn the mousse out and serve with crackers or slices of French bread.

Makes 6 servings.

Share This Recipe