Salmon Mousse

• 1 cup cold milk
• 1 envelope unflavored gelatin 1/4 oz
• 1 onion small, cut into eighths
• 1 pink salmon lrg can, 14 3/4 oz plus
• 1 can pink salmon 7 1/2 oz drained
• 1 cream cheese 8 oz
• 2 teaspoons prepared horseradish
• 1 teaspoon worcestershire sauce
• 1 teaspoon hot pepper sauce
• chopped parsley optional
• pimiento stuffed green olives optional, sliced
• pimientos Sliced, optional
• watercress sprigs, optional
• 1 loaf rye cocktail-size
• pumpernickel bread

1. Line a 10- or 12-cup bundt pan or ring mold with plastic wrap, set aside.
2. Pour 1/2 cup of the milk into the container of an electric blender or bowl of a food processor, sprinkle with gelatin and let stand 2 minutes.
3. Meanwhile, in a small saucepan, bring remaining 1 cup milk to a boil. Pour hot milk into the blender, add onion. Cover and process until onion is in 1/4-inch pieces and gelatin is dissolved.
4. Add salmon, cream cheese, horseradish, Worcestershire sauce, and hot pepper sauce, cover and process until thoroughly mixed. Pour into the bundt pan and refrigerate overnight.
5. To serve, place a large, round serving plate over pan and flip over. Carefully peel off plastic wrap. Garnish with parsley, olive slices, and pimientos to resemble a holiday wreath and fill center with watercress, if desired. Serve with bread.

cold milk, unflavored gelatin ubc, onion, salmon, salmon, cream cheese, horseradish, worcestershire sauce, hot pepper, parsley optional, pimiento, pimientos, watercress sprigs, pumpernickel bread

Taken from www.yummly.com/recipe/Salmon-Mousse-1670238 (may not work)