All in the Blender Salmon Mousse
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Lemon juice||2 Tablespoon|
|Onion||1 Small, sliced|
|Boiling water||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Dried dill||1 Teaspoon|
|Canned pink salmon||1 Pound, drained (1 can)|
|Heavy cream||1 Cup (16 tbs)|
|Parsley||1 Tablespoon (for garnish)|
Place first 4 ingredients in blender and blend at high speed until onion is pureed.
Add next 4 ingredients and blend again.
Add cream, 1/3 at a time, and blend until very smooth.
Pour into 1-quart mold and chill overnight.
To unmold, dip bottom and sides of mold into warm water and invert onto a serving plate.
Decorate mousse with parsley.