Baked Salmon Mousse

• 6 eggs
• 3 (7 3/4 oz.) cans red salmon, drained
• 1 c. heavy cream
• 1/4 c. dry white wine
• 1/4 c. drained capers
• 1 Tbsp. paprika
• 3/4 tsp. salt
• 1/4 tsp. black pepper
• 1/2 c. thinly sliced scallions
• 1/2 c. chopped parsley

1. In blender container, combine 2 eggs, 1 can salmon (drained), 1/3 cup heavy cream, 1 1/3 tablespoons each wine and capers, 1 teaspoon paprika, 1/4 teaspoon salt and dash of pepper.
2. Cover and blend 10 to 15 seconds until mixture is smooth, salmon still has texture.
3. Place salmon mixture in a large bowl.
4. Repeat blender process twice more with the same volume of ingredients, and add each new mixture to bowl.
5. Stir in scallions and chopped parsley. Pour salmon into well-greased 9 x 5 x 3-inch glass loaf pan or 2-quart souffle dish.
6. Bake in preheated 350u0b0 oven 1 hour or until mousse is firm to touch.
7. This mousse may be served cold.
8. Cool, chill and then unmold before cutting into slices.
9. Accompany with horseradish cream made by beating 1 cup heavy cream, horseradish to taste and 1 teaspoon salt.
10. Yields 6 servings.

eggs, red salmon, heavy cream, white wine, capers, paprika, salt, black pepper, scallions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993535 (may not work)