Recipe: Salmon Mousse

Recipes using Tabasco Sauce

• 3/4 cup clam juice or fish stock
• 2 envelopes unflavored glatin
• 2 x 7 oz cans red Sockeye salmon
• 6 flat anchovey fillets
• 2 tbsp anchovey paste
• 2 tbsp capers
• 2 green onions, chopped
• Juice of 1/2 lemon
• 1 tbsp fresh dill weed, chopped
• 8 drops Tabasco Sauce
• 1 3/4 cups sour cream
• Dill for garnish

1. In a small saucepan, warm the clam juice together with the gelatin.
2. Stir until dissolved and warm but do not boil.
3. Put the remaining ingredients, adding the sour cream last, in a food processor. Blend just untill well mixed
4. Lightly grease a 1 1/2 to 2 quart mold and fill with the salmon mixture.
5. Refrigerate for several hours or overnight.
6. After removing from mold, garnish with Fresh Dill Weed