cup cold milk
1 env unflavored gelatin - (¼ oz)
1 small onion cut into eighths
1 lrg can pink salmon - (14 ¾ oz) plus
1 small can pink salmon - (7 ½ oz) drained
1 pkt cream cheese - (8 oz)
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
Chopped parsley (optional)
Sliced pimientos (optional)
Watercress sprigs (optional)
1 loaf cocktail-size rye or
Pour 1/2 cup of the milk into the container of an electric blender or bowl of a food processor, sprinkle with gelatin and let stand 2 minutes.
Comments: Fishing for something festive to add to your buffet? Catch this: a creamy salmon mousse, molded in the shape of a Christmas wreath.
Do-Ahead Tip: Prepare mixture up to 1 day prior to party and pour into pan, cover and refrigerate.