Creamy Salmon Mousse

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• 1 (14 3/4 ounce) can red salmon, drained,with skin and round bones removed
• 1/2 cup wine vinegar
• 4 teaspoons gelatin
• 1/4 cup hot water
• 4 teaspoons sugar
• 1 teaspoon dry english-style mustard
• 4 teaspoons creamed horseradish
• 4 teaspoons mayonnaise
• 3/4 cup finely diced celery
• 2 teaspoons chopped capers
• 2 tablespoons finely chopped green onions
• 2 tablespoons finely chopped bread and butter pickles
• 1/2 cup low-fat whipping cream

Recipe

• 1 in a mini food processor, blend salmon with vinegar, then transfer to a bowl.
• 2 whisk gelatine into hot water with a fork until dissolved.
• 3 when cool, combine gelatine mixture with sugar, mustard, creamed horseradish and mayonnaise, and stir into salmon.
• 4 then fold the celery, capers, green onions and bread and butter pickles, through the salmon mixture.
• 5 lastly, lightly whip the cream and add.
• 6 taste for seasoning and add a smidgen of salt and pepper if desired.
• 7 spoon into a lightly oiled 4-cup mould.
• 8 refrigerate for six hours, or until chilled and set.
• 9 to unmould, quickly dip in hot water, then turn upside down onto a serving platter.