Town House Salmon Mousse
This classic and elegant mousse takes a little bit of effort to prepare, but the flavor is worth it. It complements cooked fresh salmon with whipping cream, lemon juice and onion.
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
1. Sprinkle gelatin over cold water in a small bowl. Let stand 3 minutes. Stir boiling water into gelatin until gelatin is dissolved.
2. Drain salmon and remove bones and skin. Flake salmon with a fork and add salt, 1/2 cup of the KEEBLER TOWN HOUSE ORIGINAL cracker crumbs, lemon juice, onion juice, parsley and 1/2 cup of the mayonnaise. Add gelatin. Blend well. Fold in whipped cream and pour into 6 greased 4 oz. custard cups. Chill until firm.
3. To serve: Unmold and spread sides with remaining mayonnaise; then sprinkle sides with remaining cracker crumbs. Garnish with lettuce or chickory, if desired, and serve with plenty of extra Hi Ho or Town House crackers.