Parsonage on the Green

Lee, Massachusetts

Specialty Recipe

Salmon Mousse

Barbara uses this recipe when entertaining family and guests.

Ingredients

1 Tablespoon gelatin

1/4 cup cold water

2 teaspoons sugar

1 teaspoon salt

1 teaspoon mustard

1/2 cup white vinegar

2 egg yolks, beaten

1 Tablespoon horseradish

One 1-pound can salmon (sockeye red), flaked

1 cup very finely chopped celery

1/2 cup heavy cream, whipped

Combine and mix the gelatin and cold water; set aside. Mix sugar, salt, mustard, vinegar, and egg yolks in top of a double boiler until mixture is thickened and cots a spoon. Add gelatin mixture and horseradish. Chill in refrigerator until consistency of pudding. (Watch carefully as it sets quickly!) Then add salmon and celery. Fold in whipped cream last. Pour into greased pan.

Serves: 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)