| Salmon Mousse with Dill | Appetizers |
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1 env. unflavored gelatin
1/2 cup white wine or clam juice 2 tbsp. minced fresh dill or 1 tsp. dried dill weed 2 tbsp. grated onion 1 tbsp. lemon juice 1 tsp. salt dash Tabasco sauce |
3/4 cup plain yogurt
1/2 cup sour cream 1/2 cup finely chopped celery 2 cans(7 3/4oz.)sockey salmon,drained strips of smoked salmon lettuce, parsley revised from"Smart Cooking" by Anne Lindsay |
In small saucepan, sprinkle gelatin over cold wine or clam juice;
let stand until softened, about 5 minutes. Warm over medium heat until gelatin is dissolved. Let cool to room temp.. Stir in dill, onion, lemon juice, salt, Tabasco, yogurt, sour cream and celery. Refrigerate until mixture begins to set.
Remove skin from salmon;mash salmon with fork or processor. Mix into gelatin mixture. Spoon into a 4 cup mold or two smaller molds. Cover and refrigerate until firm, at least 3 hours.
Unmold onto serving plate on a piece of lettuce and surround with crackers, melba toast, or fresh vegetables. Decorate top with slivers of smoked salmon and parsley.