KNOX GELATIN'S SALMON GRAPEFRUIT MOUSSE
2 cans (1 lb. each) salmon in water
3 env. Knox unflavored gelatin
1 can (6 oz.) frozen grapefruit juice (concentrate)
2 tbsp. lemon juice
2 tbsp. minced onion
2 tsp. salt
1/4 tsp. pepper (white preferred)
1 1/2 c. mayonnaise
2 c. (1 pt.) heavy cream, whipped
Drain salmon. Add top water to salmon to make 1 1/2 cups. Sprinkle gelatin
over liquid in saucepan. Place over low heat; stir constantly until gelatin
dissolves (about 5 minutes).
Remove from heat. Stir in frozen undiluted grapefruit concentrate. Chill
until slightly thicken than the consistency of unbeaten egg white. Flake
salmon. Add lemon juice, onion, salt, pepper and mayonnaise. Beat until
smooth. Stir in thickened gelatin. Fold in whipped cream. Set in mold.
Chill.
2 cans (1 lb. each) salmon in water
3 env. Knox unflavored gelatin
1 can (6 oz.) frozen grapefruit juice (concentrate)
2 tbsp. lemon juice
2 tbsp. minced onion
2 tsp. salt
1/4 tsp. pepper (white preferred)
1 1/2 c. mayonnaise
2 c. (1 pt.) heavy cream, whipped
Drain salmon. Add top water to salmon to make 1 1/2 cups. Sprinkle gelatin
over liquid in saucepan. Place over low heat; stir constantly until gelatin
dissolves (about 5 minutes).
Remove from heat. Stir in frozen undiluted grapefruit concentrate. Chill
until slightly thicken than the consistency of unbeaten egg white. Flake
salmon. Add lemon juice, onion, salt, pepper and mayonnaise. Beat until
smooth. Stir in thickened gelatin. Fold in whipped cream. Set in mold.
Chill.
