Ingredients
- 1-15 1/2 oz. can salmon
- 2 envelopes unflavored gelatin
- 2 c. mayonnaise
- 1/2 c. chili sauce
- 2 TBL. lemon juice
- 1 TBL. Worcestershire sauce
- 1/2 tsp. dried dillweed
- 1/4 tsp. pepper
- 1-6 1/2 oz. can tuna, drained & flaked
- 4 hard-cooked eggs, chopped fine
- 1/2 c. pimiento-stuffed olives, chopped
- 1/4 c. finely chopped onion
- Assorted crackers
Directions
Drain salmon, reserving liquid. Add water, if necessary, to equal 1/2 c. liquid. Bone & flake salmon & set aside. Sprinkle gelatin over reserved liquid. Place over hot water & stir to dissolve. In mixing bowl, gradually blend dissolved gelatin into mayonnaise. Stir in chili sauce, lemon juice, Worcestershire, dillweed & pepper. Fold in salmon, tuna, eggs, olives, and onion. Turn into a 6-cup mold. Chill til firm. Unmold. Garnish with more olives. Serve with crackers.
6 cups
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Submitted 6/13/05.
Source: Betty Crocker
Submitted By: C Mahoney
kmahoney@infoave.net
Chilled Salmon Mousse