Recipe: Salmon Mousse

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Price Each: $10.92USD

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