Creamy Salmon Mousse

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This is a summer favorite. Serve with a refreshing cucumber salad, or as a spread for crackers. Cook time equates to 6 hours chilling.

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Steps

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In a mini food processor , blend salmon with vinegar , then transfer to a bowl.

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Whisk gelatine into hot water with a fork until dissolved.

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When cool , combine gelatine mixture with sugar , mustard , creamed horseradish and mayonnaise , and stir into salmon.

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Then fold the celery , capers , green onions and bread and butter pickles , through the salmon mixture.

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Lastly , lightly whip the cream and add.

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Taste for seasoning and add a smidgen of salt and pepper if desired.

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Spoon into a lightly oiled 4-cup mould.

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Refrigerate for six hours , or until chilled and set.

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To unmould , quickly dip in hot water , then turn upside down onto a serving platter.

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Ingredients

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red salmon, white wine vinegar, gelatin, hot water, sugar, dry english-style mustard, creamed horseradish, mayonnaise, celery, capers, green onions, bread and butter pickles, low-fat whipping cream