Salmon Mousse Elegante Recipe

Name: Salmon Mousse Elegante
Prep time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 cans (150 g each) CLOVER LEAF Skinless & Boneless Pink Salmon; 1/4 cup (50 mL)lime juice; 1 pkgunflavoured gelatin; 1 cup (250 mL)water; 2 tsp (10 mL)honey; 1/2 pkg (125 g)cream cheese, softened; 1 cup (250 mL)mayonaise; 1 tbsp (15 mL)vinegar; 2 cups (500 mL)diced celery; 2 tbsp (30 mL)chopped green onion; 1 tbsp (15 mL)chopped fresh dill; 1/2 cup (125 mL)whipped cream

Ingredients

2 cans (150 g each) CLOVER LEAF Skinless & Boneless Pink Salmon
1/4 cup (50 mL)lime juice
1 pkgunflavoured gelatin
1 cup (250 mL)water
2 tsp (10 mL)honey
1/2 pkg (125 g)cream cheese, softened
1 cup (250 mL)mayonaise
1 tbsp (15 mL)vinegar
2 cups (500 mL)diced celery
2 tbsp (30 mL)chopped green onion
1 tbsp (15 mL)chopped fresh dill
1/2 cup (125 mL)whipped cream

	PREP TIME 1h	TOTAL TIME 1h
YIELD 4

Instructions

Drain salmon and break into small pieces. Pour lime juice into a saucepan and sprinkle gelatin over it, stirring over low heat until dissolved. Remove from heat.
Boil the water in another saucepan, add honey and gelatin, stirring constantly over low heat until blended. Remove from heat and let stand until it begins to set. (To speed up set time, immerse saucepan in cold water. Stir mixture constantly until it begins to set.)
Beat softened cream cheese with mayonnaise and vinegar. Add gelatin and beat until well blended. Add celery, green onion, dill and salmon; stir until well mixed.
In a bowl, beat whipping cream until stiff and fold into the salad. Pour into a lightly greased mold and refrigerate until set. Unmold and garnish with cucumber wreath or unmold onto a bed of lettuce.

Appetizers