Salmon Mousse(Serves 6; First Course On Lettuce And 12 As Appetizer) - cooking recipe

Ingredients

2 envelopes Knox plain gelatin
1/3 c. water
2 Tbsp. lemon juice
1 c. boiling water
1 lb. can pink or red salmon, drained, boned and skinned
1/2 c. whipping cream
1 Tbsp. dried onion
1 tsp. dill weed
1 tsp. salt
1/4 tsp. white pepper

Preparation

Sprinkle lemon juice and 1/3 cup water over gelatin in a blender.
Let stand for 5 minutes.
Whirl for 30 seconds, adding boiling water.
Add the rest of ingredients, whirling until smooth. Pour into Pam sprayed mold.
Chill until firm.
Remove from mold onto serving dish.