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ALL-IN-THE-BLENDER SALMON MOUSSE
"Ann Kohn makes this in the morning before she leaves for work, to give it adequate chilling time."
1 envelope unflavored gelatin 2 tablespoons lemon juice 1 sliced small onion 1/2 cup boiling water 1/2 cup mayonnaise 1/2 teaspoon paprika 1 teaspoon dried dill 1 (1 pound) can pink salmon, drained 1 cup heavy (whipping) cream fresh parsley (for garnish)
Place first 4 ingredients in blender and blend at high speed until onion is pureed.
Add next 4 ingredients and blend again.
Add cream, 1/3 at a time, and blend until very smooth.
Pour into 1-quart mold and chill for several hours until firm.
To unmold, dip bottom and sides of mold into warm water and invert onto a serving plate. Decorate mousse with parsley.
Servings: 8 Source: Bon Appetit magazine, July 1977
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