Salmon Mousse

A blender is a handy appliance. Today's recipe makes use of it in bringing to ease this delicious mousse. Popular all over the world, especially in Europe, salmon mousse is a great appetizer and great addition to any party. It is so versatile too.

The most common use is to present it in a mold, preferably in the shape of a fish but any will do. Spread it on crackers or toast points for ready pick-up foods, fill cherry tomatoes for pop-in-your-mouth appetizers or spread into hollowed out cucumber rings. However you serve it, know this is a fantastic recipe. Enjoy!

Salmon Mousse

1 envelope plain gelatin
2 tablespoons lemon juice
1 small onion
1/2 cup boiling water
1/2 cup mayonnaise
1/4 teaspoon paprika
1 teaspoon dill weed
1 -16 oz can red salmon, drained
1 cup heavy cream

In a blender, add gelatin, lemon juice, onion and rapidly boiling water. Cover and holding the top in place, blend on high for 40 seconds. Add mayonnaise, paprika, dill and the well-drained salmon. Cover and blend on high another 40 seconds. Remove the top cover with blender running on high and slowly add the cream. Pour into a 4-cup greased mold if desired or into a bowl. Chill until firm. Un-mold and place on a serving tray. Serve with crackers, toast points, extra mayonnaise, lettuce or watercress leaves, avocado slices, cherry tomatoes, stuffed olives and sliced hardboiled eggs.
Note: Crabmeat is also good as a substitute for the salmon.