Smoked Salmon And Horseradish Mousse

Questions to ask a pro-choice legislator: 1. Are you willing to explain why a baby's right not to be killed is less important than a woman's right not to be pregnant? 2. Are you willing to explain why most cities have laws forbidding cruelty to animals, but you oppose laws forbidding cruelty to human fetuses? Are they not at least living animals? 3. Are you willing to explain why government is unwilling to take away the so-called right to abortion on demand even though it harms the unborn child; yet government is increasingly willing to take away the right to smoke, precisely because it harms innocent non-smokers, killing 3,000 non-smokers a year from cancer and as many as 40,000 non-smokers a year from other diseases? 4. And if you say that everything hangs on whether the fetus is a human child, are you willing to go before national television in the oval office and defend your support for the 'Freedom of Choice Act' by holding in your hand a 21 week old fetus and explaining why this little one does not have the fundamental, moral, and constitutional right to life? Are you willing to say to parents in this church who lost a child at that age and held him in their hands, this being in your hands is not and was not a child with any rights of its own under God or under law?

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy		Import, New, Text	1	Servings

INGREDIENTS

3/4	t	Unflavored Gelatin
1	T	Cold Water
3/4	c	Sour Cream
2	oz	Smoked Salmon, chopped
		about 1/3 c
6	oz	Smoked Salmon, sliced thin
1	T	Finely Grated Peeled Fresh
		Horseradish *see notes
2	t	Minced Fresh Dill
18		Pumpernickel Toast Points
		thinly sliced
		Dill Sprigs & Fresh Salmon
		Caviar if desired

INSTRUCTIONS

In a small saucepan sprinkle the gelatin over the water and let it
soften for 1 minute. Heat the mixture over low heat, stirring, until
the gelatin is dissolved, add 1/4 cup of the sour cream, and cook the
mixture, whisking, until it is smooth. In a food processor puree the
chopped salmon until it is very smooth. In a small bowl whisk  together
the gelatin mixture, the remaining 1/2 cup sour cream, the  pureed
salmon, the horseradish, the minced dill, and salt and pepper  to taste
and chill the mousse, covered, for 1 hour, or until it is  firm. The
mousse may be made 2 days in advance and kept covered and  chilled.
Scoop oval shaped mounds of the mousse onto each of 6  chilled plates,
arrange the sliced salmon decoratively on the plates  along with the
toast points. Garnish with dill sprigs and a  scattering of rinsed
salmon caviar.  Yield: 6 servings as a first course  NOTES : *or
drained bottled horseradish to taste  Recipe by: JOHN ASH SHOW #JA9771
Posted to MC-Recipe Digest V1 #501 by Bill Spalding
<billspa@icanect.net> on Mar 05, 1997.

A Message from our Provider:

“We see a only a glimmering of the plans of God…”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 603 Calories From Fat: 388 Total Fat: 43.9g Cholesterol: 141.9mg Sodium: 4678.2mg Potassium: 706.3mg Carbohydrates: 6.1g Fiber: <1g Sugar: 6g Protein: 45.4g