The Brickyard Barn Inn's
Salmon Mousse

This is one of the recipes that I am to do during a benefit for the YWCA here in Topeka. It is very mild, easy to create, and will be enjoyed by your guests.

Ingredients:
   3/4 pound fresh salmon fillets (boneless)
   1 cup white wine (broth or water can be substituted)
   1 envelope unflavored gelatin (KNOX)
   1/4 cup cold water
   1/2 cup boiling water
   1/2 cup mayonnaise
   1 Tablespoon lemon juice
   1 Tablespoon finely grated onion
   dash of Tabasco sauce
   1/4 teaspoon paprika
   1/2 teaspoon salt
   2 Tablespoons fresh dill, finely chopped (or use 1 teaspoon dried dill)
   1 cup heavy cream, chilled

Directions:
Place the salmon in a baking pan and cover with the wine. Bake covered at 350 degrees for about 30 minutes or until the salmon is flaky. Remove from the oven and allow to cool; discard the poaching liquid. When the salmon has cooled, remove and discard the skin and flake into very fine pieces. Set aside.

Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.

Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for 5 to 10 minutes, or until the mixture begins to thicken slightly.

Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.

Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and chill for at least 4 hours.

Serve with toasts, dark bread, or crackers. Or mold the recipe in individual servings as a first course.

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