target | Salmon Mousse
1/3 cup of cold water
1 packet unflavored gelatin
1 can tomato soup
8 ounces of cream cheese, at room temperature
1 cup of mayonnaise
1/2 cup of green onion, including tops, sliced thin
One 15 ounce can of salmon |
|
Sprinkle gelatin on cold water to soften, add to tomato soup and heat, stirring constantly until gelatin is dissolved. Cool, then put into blender and add the green onions and the salmon that has been drained and the skin and bones removed. Mix carefully and pour into greased mold. Refrigerate until set. Serve with crackers. Salmon Mousse 2
1-1/2 tablespoon of gelatin
1/4 cup of cold water
1 can cream of mushroom soup
2/3 cup of mayonnaise
1 tablespoon of Worcestershire sauce
1 tablespoon of minced onions
1/2 teaspoon of salt
8 ounces of cream cheese
1 large can red salmon
1 cup of finely chopped celery
Ritz crackers
Soften the gelatin in water. Combine the soup, mayonnaise, Worcestershire sauce, onion and and salt in a double boiler or non-stick pan over a low flame. Stir in the cream cheese until very smooth. Add the gelatin and stir until dissolved. Refrigerate until slightly thick. Fold in the flaked salmon and celery. Pour into a mold and refrigerate until solid. Unmold and serve with Ritz crackers. Salmon Mousse 3
2 envelopes of unflavored gelatin
1/2 cup of cold water
1 cup of mayonnaise
1/2 cup of lemon juice
One 16 ounce can of salmon, drained & flaked
1 cup of finely chopped celery
1/4 cup of finely chopped green pepper
1 teaspoon of finely chopped onion
Soften gelatin in cold water; stir over low heat until dissolved; cool. Combine mayonnaise and lemon juice. Gradually add gelatin mixture to mayonnaise mixture, mixing until blended. Chill until partially set; fold in salmon, celery, green pepper and onion. Pour into 1 quart mold; chill until firm. Unmold. |
-