Baked Salmon Mousse - cooking recipe

Ingredients

6 eggs
3 (7 3/4 oz.) cans red salmon, drained
1 c. heavy cream
1/4 c. dry white wine
1/4 c. drained capers
1 Tbsp. paprika
3/4 tsp. salt
1/4 tsp. black pepper
1/2 c. thinly sliced scallions
1/2 c. chopped parsley

Preparation

In blender container, combine 2 eggs, 1 can salmon (drained), 1/3 cup heavy cream, 1 1/3 tablespoons each wine and capers, 1 teaspoon paprika, 1/4 teaspoon salt and dash of pepper.
Cover and blend 10 to 15 seconds until mixture is smooth, salmon still has texture.
Place salmon mixture in a large bowl.
Repeat blender process twice more with the same volume of ingredients, and add each new mixture to bowl.
Stir in scallions and chopped parsley. Pour salmon into well-greased 9 x 5 x 3-inch glass loaf pan or 2-quart souffle dish.
Bake in preheated 350\u00b0 oven 1 hour or until mousse is firm to touch.
This mousse may be served cold.
Cool, chill and then unmold before cutting into slices.
Accompany with horseradish cream made by beating 1 cup heavy cream, horseradish to taste and 1 teaspoon salt.
Yields 6 servings.