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Salmon Mousse

Salmon Mousse
servingsNumber of servings 6-8

cookingChilling 3 hrs

preparationPreparation 20 minutes

ingredients Ingredients
1 can 7.5 oz/213 g) Sockeye salmon 1 can
4 EggSolutions Pillow-Pack Hard Cooked & Peeled Eggs, chopped 4
1/2 Stuffed olives, sliced 125 ml
1/4 cup Chopped celery 50 ml
1/4 cup Finely chopped green onions 50 ml
2 tbsp Chopped fresh dill or 1 tsp (5 ml) dried dill 30 ml
1/4 tsp Each, salt and pepper 1 ml
1 envelope Unflavoured gelatin 1
1/3 cup Liquid (salmon broth plus water) 75 ml
1 cup Mayonnaise 250 ml
1 tbsp Lemon juice
Vegetable spray		 15 ml
ingredientsMethod

Drain salmon, reserving broth; flake salmon with a fork. In a large bowl, combine salmon, eggs, olives, celery, green onions, dill, salt and pepper. Sprinkle gelatin over salmon broth and water mixture. Set over hot water to dissolve. Combine dissolved gelatin, mayonnaise and lemon juice. Stir into salmon mixture. Spray a 3-cup (750 ml) mould with cooking spray. Spoon salmon mixture into mould. Refrigerate until firm, at least 3 hours or overnight. Unmould onto serving plate. Serve with crackers or slices of baguette.