AuthorRetroRuth
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From Ladies Home Journal, 1985

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 2 cans (1 lb size) red salmon
 ½ cup apple cider vinegar
 ½ cup dairy sour cream
 2 tbsp prepared horseradish
 2 envelopes unflavored gelatin
 ½ cup lemon juice
 1 tsp seasoned salt
 1 tsp salt
 1 tbsp prepared mustard
 1 cup heavy cream, whipped
 1 jar red caviar, chilled4 oz.

1

Drain salmon; remove any bones and skin. Turn salmon into a large bowl; break into small pieces with a fork.

2

In electric blender at high speed, blend salmon with vinegar, a little at a time, to make a puree, (Or beat, at high speed, in an electric mixer until as smooth as possible.) Tum into a large bowl; fold in sour cream and horseradish.

3

In measuring cup, sprinkle gelatine over lemon juice: let stand 5 minutes. Set in pan of boiling water; stir to dissolve the gelatine. Gradually stir into salmon mixture, along with salts and mustard.

4

Fold in whipped cream. Turn into a 1 ½ quart mold. Refrigerate, covered, until firm - at least 4 hours.

5

To serve: Run a small spatula carefully around the edge of mold; invert over a platter. Place a hot, damp 1 cloth over mold; shake to release. I Serve the mousse with red caviar spooned over it.
Makes 20 servings

Ingredients

 2 cans (1 lb size) red salmon
 ½ cup apple cider vinegar
 ½ cup dairy sour cream
 2 tbsp prepared horseradish
 2 envelopes unflavored gelatin
 ½ cup lemon juice
 1 tsp seasoned salt
 1 tsp salt
 1 tbsp prepared mustard
 1 cup heavy cream, whipped
 1 jar red caviar, chilled4 oz.

Directions

1

Drain salmon; remove any bones and skin. Turn salmon into a large bowl; break into small pieces with a fork.

2

In electric blender at high speed, blend salmon with vinegar, a little at a time, to make a puree, (Or beat, at high speed, in an electric mixer until as smooth as possible.) Tum into a large bowl; fold in sour cream and horseradish.

3

In measuring cup, sprinkle gelatine over lemon juice: let stand 5 minutes. Set in pan of boiling water; stir to dissolve the gelatine. Gradually stir into salmon mixture, along with salts and mustard.

4

Fold in whipped cream. Turn into a 1 ½ quart mold. Refrigerate, covered, until firm - at least 4 hours.

5

To serve: Run a small spatula carefully around the edge of mold; invert over a platter. Place a hot, damp 1 cloth over mold; shake to release. I Serve the mousse with red caviar spooned over it.
Makes 20 servings

Salmon Mousse With Red Caviar

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