Saturday, September 02, 2006


(as the grim reaper gesticulates with his boney hand).

If you don't get the reference to the reaper, then I'm sorry for you because it means you've never seen one of the funniest movies of all time!

Anyway, onto the mousse:

1. Mix 1/4 c. water and 1 pack knox gelatin. Let stand a couple of minutes. Add 1/2 c. boiling water, dissolve gelatin.

2. Mix 1/2 c. mayo, 1/2 t. tabasco sauce, 1 T. lemon juice, 1 T. grated onion, 1/4 t. paprika, 1/2 t. salt in a food processor.

3. Mix in the gelatin and water with the mayo mix and blend.

4. Refrigerate until it's the consistency of egg whites.

5. Drain and flake a 14.5 oz can of salmon - bones, skin and all.

6. When the mayo mix is ready put the salmon and mayo mix in a food processor and blend til smooth.

7. Beat 1/2 c. whipping cream. Fold into the salmon mix in a separate bowl.

8. Place the mousse either into a mould or into a bowl, chill and serve.




Post a Comment

<< Home