Salmon Mousse With Vinegar
|Unflavored gelatin||3 Tablespoon (3 Envelopes)|
|Cold water||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Dry mustard||1 Tablespoon|
|Canned red salmon||3 Pound (3 Cans, 1 Pound Each)|
|Celery||3 Cup (48 tbs), finley diced|
|Chopped sweet pickle||3 Tablespoon|
|Minced parsley||2 Tablespoon|
|Finely grated onion||2 Tablespoon|
|Dill seeds||1 Teaspoon, crushed|
|Worcestershire sauce||1⁄2 Teaspoon|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Cucumber sauce||2 Teaspoon|
Combine gelatin, water, lemon juice and vinegar in small dish.
Let stand 5 minutes.
Add dry mustard and stir to blend.
Set dish in boiling water and stir until gelatin is dissolved.
Cool (do not chill).
Flake salmon finely into large bowl.
Add celery, pickle, parsley, onion, dill seeds, Worcestershire sauce, salt and pepper.
Stir in dissolved gelatin mixture.
Whip cream until stiff and fold into salmon mixture.
Pour into large mould (2 1/2 to 3 qts.) or 2 small moulds and chill until set.
Unmould and garnish with watercress or parsley