1 tin Red Sockeye Salmon. Laurel Wreath – Green tin is best.)
1/2 cup Mayonnaise
2 Teaspoons lemon Juice.
1/2 cup cream.
1 cube Chicken Stock.
Salt and pepper to taste
1 small onion finely chopped.
1 tablespoon gelatine in 1 cup boiling water,.
Put Salmon plus Salmon juice from tin, mayonnaise, lemon juice,
chicken stock into vitamizer, or bowl with cooled gelatine and
water mix for 20 seconds, then add half cup of cream
and mix for 10 seconds.
Pour into oiled mould and refrigerate for at least 2 hours.
Run knife around outside of Salmon Mousse when ready to turn out.
Great on little rounds of brown bread oven toasted, butter one side placed on Baking paper and cook until browned.