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Salmon Mousse III (D, KLP)
Source: "Food for Thought" cookbook, sponsored by the Solomon Schecter Day School in St. Louis
Yield: 1 large fish mold

1 can tomato soup, heated
1 (8-oz) package cream cheese
2 tablespoons gelatin, dissolved in
1/4 cup cold water
1 cup mayonnaise
1 cup chopped celery
1 (1-lb.) can salmon, boned and skinned
2 dashes hot pepper sauce (Tabasco-type)
1 tablespoon Worcestershire sauce
1 to 2 tablespoons white horseradish
Black olives (for decoration)

Dissolve cream cheese in hot soup. Place in a large bowl. Add gelatin. Add other ingredients.

Mix with beater to blend well. Place in greased fish mold.

Refrigerate for 6 hours. Unmold onto a large platter. Decorate scales with half black olive slices if desired.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A