Cold Salmon Mousse
|Red salmon/2 cups cooked fresh salmon||1 Can (10 oz)|
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Fresh lemon juice||2 1⁄2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
Drain salmon, discard any bones, and mash as smooth as possible with a fork.
Combine salmon with lemon juice, salt, and cayenne.
Sprinkle gelatin over cold water to soften.
Put in a pan of boiling water and stir until gelatin is dissolved.
Add to salmon mixture, then add the mayonnaise and the cream, which has been whipped until it holds a shape.
Pour into a 1 quart mold and chill until firm.
Unmold on a cold platter and garnish with watercress and deviled eggs.