LESLIE’S SALMON MOUSSE
- 1 15 1/2 oz. can red salmon
- 2 envelopes unflavored gelatin
- 2 cups mayonnaise
- 1/2 cup chili sauce
- 2 T. lemon juice
- 1T. Worcestershire sauce
- 1/2 t. dried dillweed
- 1/4 t. pepper
- 1 61/2 oz. can tuna, drained and finely flaked
- 4 hard-cooked eggs, finely chopped
- 1/2 c. pimiento-stuffed olives, finely chopped
- 1/4 c. finely chopped onion
- Party rye bread or assorted crackers (Ritz)
Drain salmon, reserving liquid. Add water, if necessary, to equal 1/2 c. 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 firm. Unmold. Garnish with additional pimiento-stuffed olives, if desired. Serve with party rye bread or Ritz crackers. Makes 6 cups.