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Salmon Dill Mousse

Dessert.Master's picture
Ingredients
  Lemon gelatin 6 Ounce (2 packages, 3 ounce each / 1 package, 6 ounce Jell O)
  Boiling water 2 Cup (32 tbs)
  Cold water 1 Cup (16 tbs)
  Lemon juice 3 Tablespoon
  Canned pink salmon 1 Pound, drained, flaked (1 can)
  Sour cream 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Minced onion 2 Tablespoon
  Dill weed 1 1⁄2 Teaspoon
Directions

Dissolve gelatin in boiling water.
Add cold water and lemon juice.
Chill until thickened.
Mix salmon with remaining ingredients.
Blend into thickened gelatin.
Pour into an 8x4 inch loaf pan.
Chill until firm about 4 hours.
Unmold.
Garnish with dill and thinly-sliced cucumber, if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Party

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