| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Unflavored gelatin |
| 1/4 |
c |
Cold water |
| 1/3 |
c |
Boiling water |
| 1/3 |
c |
Sour cream |
| 1/3 |
c |
Mayonnaise |
| 2 |
lg |
Red peppers ,roasted — from |
|
|
Jar is fine! |
| 1 |
tb |
Lemon juice |
| 1 |
sm |
Onion — chopped |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Papika |
| 1 |
c |
Heavy cream — 1 3/4 |
| 1 |
|
15 1/2 can |
|
|
Remov |
| 1 |
tb |
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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