Salmon Mousse Elegante

Great for gourmet entertaining and cocktail parties. You're sure to impress your guests.

Serves 4

Prep time

30 min

Chill Time

30 min

Time to Table

30 min

Ingredients

2 cans (150 g or 142g each)

CLOVER LEAF Skinless & Boneless Pink Salmon

1/4 cup (50 mL)

lime juice

1 pkg

unflavoured gelatin

1 cup (250 mL)

water

2 tsp (10 mL)

honey

1/2 pkg (125 g)

cream cheese, softened

1 cup (250 mL)

mayonaise

1 tbsp (15 mL)

vinegar

2 cups (500 mL)

diced celery

2 tbsp (30 mL)

chopped green onion

1 tbsp (15 mL)

chopped fresh dill

1/2 cup (125 mL)

whipped cream

Drain salmon and break into small pieces. Pour lime juice into a saucepan and sprinkle gelatin over it, stirring over low heat until dissolved. Remove from heat.
Boil the water in another saucepan, add honey and gelatin, stirring constantly over low heat until blended. Remove from heat and let stand until it begins to set. (To speed up set time, immerse saucepan in cold water. Stir mixture constantly until it begins to set.)
Beat softened cream cheese with mayonnaise and vinegar. Add gelatin and beat until well blended. Add celery, green onion, dill and salmon; stir until well mixed.
In a bowl, beat whipping cream until stiff and fold into the salad. Pour into a lightly greased mold and refrigerate until set. Unmold and garnish with cucumber wreath or unmold onto a bed of lettuce.