Salmon Mousse

Ingredients

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
teaspoon hot pepper sauce
Chopped parsley (optional)
Pimiento-stuffed green olives (optional), sliced
Sliced pimientos (optional)
Watercress sprigs (optional)
1 loaf cocktail-size rye or

Preparation

1
Line a 10- or 12-cup bundt pan or ring mold with plastic wrap, set aside.
2
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.
3
Meanwhile, in a small saucepan, bring remaining 1 cup milk to a boil. Pour hot milk into the blender, add onion. Cover and process until onion is in 1/4-inch pieces and gelatin is dissolved.
4
Add salmon, cream cheese, horseradish, Worcestershire sauce, and hot pepper sauce, cover and process until thoroughly mixed. Pour into the bundt pan and refrigerate overnight.
5
To serve, place a large, round serving plate over pan and flip over. Carefully peel off plastic wrap. Garnish with parsley, olive slices, and pimientos to resemble a holiday wreath and fill center with watercress, if desired. Serve with bread.
6
This recipe yields 12 servings.
7
Comments: Fishing for something festive to add to your buffet? Catch this: a creamy salmon mousse, molded in the shape of a Christmas wreath.
8
Do-Ahead Tip: Prepare mixture up to 1 day prior to party and pour into pan, cover and refrigerate.

Tools

 



Yield:

12.0 servings

Added:

Saturday, February 13, 2010 - 12:04pm

Creator:

Anonymous

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