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  Salmon Mousse

2 cups flaked salmon, cooked or canned, skin and bones removed
8 oz cream cheese, softened
1/2 cup finely chopped scallions
2 Tbs lemon juice
1 Tbs chopped fresh dill weed
1 Tbs Dijon-style mustard
1 Tbs mayonnaise
2 packets (2 Tbs) unflavored gelatin (enough to thicken 4 cups of liquid)
2 cups hot chicken stock

In a large bowl mix together the salmon, cream cheese, scallions, lemon juice, dill, mustard and mayonnaise until thoroughly combined. In a different bowl dissolve the gelatin in the hot chicken stock and allow to cool for 30 minutes. Mix with the salmon mixture and pour into a lightly greased 1 1/2 qt mold. Chill for 2 to 3 hours, until set. Serve with toast or crackers.

Yield: 8 to 12 Servings