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Author Notes: This is one of those "chain recipes" that made the rounds in my family one summer long ago. It came to me through my mother, who had gotten a copy from her mother. Actually, the recipe originated from my grandfather's secretary's sister, Helen! This is a very forgiving recipe and can be prepared either used fresh or canned salmon. I had a nice piece of wild salmon, so I poached and chilled it. Spring onions in the fridge replaced the small onion, and I was generous with the fresh dill. This is a great addition to a cocktail party buffet and makes an annual appearance at our neighborhood New Year's Eve party. —Lizthechef
Serves 10-12 as an hors d'oeuvre
- 14 ounces poached and chilled salmon
- 1 cup canola oil mayo
- 1 small onion, chopped
- 1/3 cup fresh dill, chopped
- 1 teaspoon sweet paprika
- salt and white pepper to taste
- 1 package plain gelatin
- 2 tablespoons hot water
- 2 tablespoons lemon juice, preferably Meyer lemon juice
- 1 cup heavy cream
- Using a food processor, blend together the salmon, mayo, onion, dill and paprika. Season with salt and pepper to taste.
- Dissolve the gelatin in the hot water. Mix well and stir in the lemon juice. Add the gelatin mixture and cream to the processor. Blend. Pour mousse in oiled mold and refrigerate at least 8 hours. NOTE: I used a 5 cup ring mold.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Salmon
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