| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | T | Unflavored gelatin |
| 1/4 | c | Cold water |
| 1/3 | c | Boiling water |
| 1/3 | c | Sour cream |
| 1/3 | c | Mayonnaise |
| 2 | Red peppers, roasted from | |
| Jar is fine! | ||
| 1 | T | Lemon juice |
| 1 | Onion, chopped | |
| 1/4 | t | Salt |
| 1/8 | t | Cayenne pepper |
| 1/4 | t | Papika |
| 1 | c | Heavy cream, 1 3/4 |
| 1 | 15 1/2 can | |
| Remov | ||
| 1 | T | Dill, fresh chopped |
| Red salmon, picked over to |
INSTRUCTIONS
Sprinkly gelatin over cold water let stand for 2 min. Gradually stir in the boiling water and stir til dissolved. Referigerate for 2 min. Place remaing ingredients except cream & salmon in food processor & blend till smooth. Blend this mixture into the gelatin & chill for about 15 minutes, or until slightly thickened. Whip cream in a separate chilled bowl. Then fold the cream and salmon into the chilled mixture. Spray mold and transfer mousse to it, cover with plastic wrap and refrigerate until firm at least 3 hours. Can be garnished with red pepper strips and dill springs. Recipe By : John Hadamuscin From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1314
Calories From Fat: 1141
Total Fat: 129.6g
Cholesterol: 386.3mg
Sodium: 1301.9mg
Potassium: 519.5mg
Carbohydrates: 37g
Fiber: 1.7g
Sugar: 11.3g
Protein: 8.6g