What ever happened to Salmon Mousse? When I was growing-up my father made the most elaborate presentation: he would use a copper salmon mold, display it on a very large silver tray, and decorated the mousse using thinly sliced cucumbers for the scales, olives for the eyes, & pimento for the mouth. I don't believe I've seen the dish on a brunch or dairy buffet in 30 years or so. Kitchen Kim
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