Salmon Mousse Recipe

Ingredients:

1 15 1/2-ounce can salmon

2 envelopes unflavored gelatin

2 cups mayonnaise or salad dressing

1/2 cup chili sauce

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1/2 teaspoon dried dillweed

1/4 teaspoon pepper

1 6 /12-iunce can tuna, drained and finely flaked

4 hard-cooked eggs, finely chopped

1/2 cup pimiento-stuffed olives, finely chopped

1/4 cup finely chopped onion

Party rye bread or assorted crackers

Method:

Drain salmon, reserving liquid; add water, if necessary, to equal 1/2 cup liquid. Bone and finely flake salmon; set aside. Sprinkle gelatin over reserved salmon liquid. Place over hot water and stir to dissolve. In a mixing bowl gradually blend dissolved gelatin into mayonnaise. Stir in chili sauce, lemon juice, Worcestershire sauce, dillweed, and pepper. Fold in flaked salmon, tuna, hard-cooked eggs, olives, and onion. Turn into a 6-cup mold. Chill till fir. Unmold. Garnish with additional pimiento-stuffed olives, if desired. Serve with party rye bread or crackers. Makes 6 cups.

Per serving (1/96 of recipe): 50 calories, 2 g protein, 1 g carbohydrates, 4 g fat, 114 mg Sodium

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