Salmon Mousse

Ingredients

• 18 servings shell pasta cooked
• 18 servings round buttery crackers assorted
• 0.5 cup cup heavy whipping cream sour
• 0.3 teaspoon dill dried whole
• 4 sprigs parsley fresh
• 1 teaspoon garlic salt 
• 2 envelopes gelatin powder unflavored
• 18 servings spring onion cut into strips
• 2 tablespoons juice of lemon 
• 0.5 cup mayonnaise 
• 1 cup onion chopped
• 18 servings paprika 
• 15.5 ounce salmon red undrained canned
• 0.3 teaspoon pepper white
• 18 servings frangelico 
• 18 servings frangelico 

Equipment

• food processor
• bowl
• sauce pan
• knife
• blender

Directions

1. Drain salmon, reserving liquid; add water to salmon liquid to yield 1/2 cup.
2. Combine salmon liquid and gelatin in a small saucepan; cook over medium heat, stirring constantly, until gelatin dissolves.
3. Remove from heat, and set aside.
4. Remove skin and bones from salmon, and discard; flake salmon.
5. Place gelatin mixture, salmon, onion, mayonnaise, sour cream, lemon juice, garlic salt, dill weed, pepper, and parsley in container of an electric blender; process until smooth.
6. Pour mixture into a lightly oiled 5-cup fish mold. Chill until firm.
7. Unmold onto a serving tray.
8. Garnish with aspic, cooked pasta, and green onion strips; sprinkle with paprika as desired.
9. Serve with assorted crackers.
10. Note: Recipe may also be prepared in a food processor. Position knife blade in processor bowl; add ingredients. Process until smooth, and proceed as directed.