Cold Salmon Mousse(Appetizer Or Light Entree) - cooking recipe

Ingredients

1 (1 lb.) can red salmon or 2 c. cooked fresh salmon
1 tsp. salt
dash of cayenne
1 envelope unflavored gelatin
1/2 c. cold water
3 Tbsp. mayonnaise
1/4 c. whipping cream
watercress
4 deviled or hard-cooked eggs

Preparation

Drain salmon and discard bones.
Mash well with a fork and combine with lemon juice, salt and cayenne.
Sprinkle gelatin over cold water to soften.
Put in a pan of boiling water in double boiler and stir until gelatin is dissolved.
Add to salmon mix, then add mayonnaise and whipped cream.
Pour into a 1-quart mold and chill until firm.
Unmold on a cold serving platter and garnish with watercress and deviled eggs.