Craig Claiborne

Salmon Mousse: Blender Method

Preparation info
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 envelope unflavored gelatin
  • 2 tablespoons lemon juice
  • 1 small slice

Method

  1. Empty the envelope of gelatin into container of an electric blender. Add the lemon juice, onion slice and boiling water.

  2. Place blender cover on the container. Turn the motor to high speed and blend ingredients for forty seconds.

  3. Turn the motor off. Add the mayonnaise, paprika, dill and salmon. Cover and blend at high speed.