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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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When I was a little girl, my Mama made this for family reunions. Now that I have my own family, I make it to bring! Try it! It's really good! Enjoy! Note ~this recipe makes 5-1/2 cups, so the serving size is an estimate. Ingredients:
1 (15-1/2 ounce) can red salmon |
2 envelopes unflavored gelatin (knox) |
1/4 cup cold water |
1/4 cup boiling water |
1 small onion, minced very fine |
1 cup mayonnaise |
1/4 cup lemon juice |
1 tablespoon dried whole dillweed |
2 teaspoons paprika |
1-1/2 cups whipping cream |
1/2 cup commercial sour cream |
1/2 teaspoon worcestershire sauce |
pimiento stuffed olives (optional) |
cucumber slices (optional) |
pimiento slice (optional) |
watercress (optional) |
lemon wedges (optional) |
Directions:
1. Drain salmon, and flake with a fork.
2. Soften gelatin in cold water; add boiling water, stirring until gelatin is dissolved.
3. Place half of gelatin mixture, half of salmon, and half of next 6 ingredients (onion, mayonnaise, lemon juice, dillweed, paprika, whipping cream) in container of electric blender; process until smooth.
4. Pour mixture into lightly oiled 5-1/2 cup fish mold.
5. Repeat blending procedure; add to mold. Chill. (Overnight is best!)
6. Later or the next day~
7. Combine sour cream and Worcestershire sauce in a small bowl.
8. Chill 5 hours.
9. Unmold mousse on a chilled serving tray; frost with sour cream mixture.
10. Decorate fish with pimiento-stuffed olive slices for eyes, cucumber slices for gills and tail, and a pimiento slice for mouth, if desired.
11. Garnish tray with watercress and lemon wdeges, if desired.
12. Serve immediately with crackers.
13. Yield: 5-1/2 cups.
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