Salmon Mousse - cooking recipe

Ingredients

3/4 c. clam juice or fish stock
2 envelopes Knox unflavored gelatine
2 (7 oz.) cans red sockeye salmon
6 flat anchovy fillets
2 Tbsp. capers
2 green onions, chopped
juice of 1/2 lemon
1 Tbsp. chopped dill weed
8 drops Tabasco sauce
1 3/4 c. sour cream
parsley or dill for garnish

Preparation

Dissolve gelatine in clam juice. Do not boil.
Put remaining ingredients except sour cream in a food processor.
Add the gelatine mixture.
(Be sure any bones in salmon have been removed.)
Blend until smooth. Add sour cream and blend for a moment until well mixed.
Pour into a 1 1/2 to 2-quart mold that has been sprayed with Pam.
Refrigerate several hours or overnight.
Excellent for luncheon or a first course.