Name: Salmon Mousse: Blender Method
Cuisine: United States
Ingredients: 1 envelope unflavored gelatin; 1 cup heavy cream; 1 can (1 pound) salmon, drained; 1 teaspoon dried dill; ¼ teaspoon paprika; ½ cup mayonnaise; ½ cup boiling water; 1 small slice of onion; 2 tablespoons lemon juice

Preparation info

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 envelope unflavored gelatin
2 tablespoons lemon juice
1 small slice

Method

Empty the envelope of gelatin into container of an electric blender. Add the lemon juice, onion slice and boiling water.
Place blender cover on the container. Turn the motor to high speed and blend ingredients for forty seconds.
Turn the motor off. Add the mayonnaise, paprika, dill and salmon. Cover and blend at high speed.

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Salmon Mousse: Blender Method

Ingredients

Method

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