Salmon Mousse
By: Anonymous
Published: Saturday, February 13, 2010 - 12:04pm

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
1 teaspoon Worcestershire sauce
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
pumpernickel bread

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.