Quick-Set Salmon Mousse
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Evaporated skimmed milk||1 Cup (16 tbs)|
|Chicken bouillon||3⁄4 Cup (12 tbs) (Hot)|
|Canned salmon||16 Ounce, drained and flaked|
|Lemon juice||2 Tablespoon|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Crushed ice||1 Cup (16 tbs)|
Sprinkle gelatin over milk in blender.
Let soften for 2 minutes, then add hot chicken bouillon and blend for 30 seconds at high speed.
Add salmon, mayonnaise, lemon juice, and celery.
With motor still running, add a heaping cupful of crushed ice.
Stir if necessary to get ice pulled down into blades.
As soon as ice is combined with salmon, pour into a 6-cup mold which has been rinsed in cold water.
Refrigerate until firm, about 20 minutes; unmold and serve.