Salmon Mousse

• 3/4 c. clam juice or fish stock
• 2 envelopes Knox unflavored gelatine
• 2 (7 oz.) cans red sockeye salmon
• 6 flat anchovy fillets
• 2 Tbsp. capers
• 2 green onions, chopped
• juice of 1/2 lemon
• 1 Tbsp. chopped dill weed
• 8 drops Tabasco sauce
• 1 3/4 c. sour cream
• parsley or dill for garnish

1. Dissolve gelatine in clam juice. Do not boil.
2. Put remaining ingredients except sour cream in a food processor.
3. Add the gelatine mixture.
4. (Be sure any bones in salmon have been removed.)
5. Blend until smooth. Add sour cream and blend for a moment until well mixed.
6. Pour into a 1 1/2 to 2-quart mold that has been sprayed with Pam.
7. Refrigerate several hours or overnight.
8. Excellent for luncheon or a first course.

clam juice, unflavored gelatine, red sockeye salmon, anchovy, capers, green onions, lemon, dill weed, tabasco sauce, sour cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=901682 (may not work)