A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Salmon Mousse
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- #10918
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/2 cup finely diced celery
1/2 cup finely diced peeled and seeded cucumber
1/3 cup finely chopped onion
3 cans (6.75 ounce size) boneless salmon
1/4 cup sliced ripe olives (optional)
3/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon dried parsley
OR
2 tablespoons chopped fresh parsley
1 envelope (2 Tb. size) gelatin, DISSOLVED IN
1/4 cup cold water
1/4 cup boiling water
directions
Combine ingredients except for gelatin and water. Set aside.
Dissolve gelatin in 1/4 cup cold water. Stir while adding hot water. Stir this mixture into the fish salad, it will be soupy. Pour into a bowl or mold which has been prepared with pan release spray and refrigerate at least 4 hours until thoroughly set.
To serve: unmold onto a platter. Cut into wedges to serve.
cook's notes
The first time my mother-in-law served us this, she had added a few drops of pink food coloring to it. My youngest daughter, who was about four at the time, dove in unsuspecting, thinking it was a sweet of some sort. She had the most ludicrous look of horror on her face when it came up fish. Since then, I have omitted the pink food coloring.
added by
homefire
nutrition data
98 calories, 8 grams fat, 2 grams carbohydrates, 6 grams protein per serving. This recipe is low in carbs.
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reviews & comments
I just has to remark on the story told by the submitter about her little girl. When *I* was not quite 3, I was with my parents at a party where they had shrimp cocktails. Yes, I, too, thought that the pretty pink curls were candy and I can bet that little girl's reaction was no different than mine!!