LESLIE’S SALMON MOUSSE

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.

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