Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Salmon Mousse




Source of Recipe


Fish cookery..1969


Recipe Introduction


Serves 4.


List of Ingredients




2 T sugar
1 tsp salt
1/4 C vinegar
1 egg yolk beaten
1 envelope Knox gelatin
1/4 C cold water
1 tsp dry mustard
1 tsp prepared horseradish
2 C flaked salmon
1 C minced celery
1/2 C heavy cream
stuffed olives and pimiento


Recipe



Combine sugar, salt and mustard in top of double boiler, add vinegar and egg yolk, while stirring. Cook over hot, not boiling water until a custard like consistency, stirring constantly. remove from heat, stir in gelatin which has been softened for 5 minutes in cold water. Add horseradish. Chill until slightly thickened. Add 1 cup salmon, celery and fold in whipped cream.
Place decorative stuffed olive slices and pimiento strips in bottom of wet, 1 quart mold. Turn mixture into mold. Chill, unmold and garnish with remaining flaked salmon and lettuce.