Baked Salmon Mousse

1. 1

   In blender container, combine 2 eggs, 1 can salmon (drained), 1/3 cup heavy cream, 1 1/3 tablespoons each wine and capers, 1 teaspoon paprika, 1/4 teaspoon salt and dash of pepper.

2. 2

   Cover and blend 10 to 15 seconds until mixture is smooth, salmon still has texture.

3. 3

   Place salmon mixture in a large bowl.

4. 4

   Repeat blender process twice more with the same volume of ingredients, and add each new mixture to bowl.

5. 5

   Stir in scallions and chopped parsley. Pour salmon into well-greased 9 x 5 x 3-inch glass loaf pan or 2-quart souffle dish.

6. 6

   Bake in preheated 350u00b0 oven 1 hour or until mousse is firm to touch.

7. 7

   This mousse may be served cold.

8. 8

   Cool, chill and then unmold before cutting into slices.

9. 9

   Accompany with horseradish cream made by beating 1 cup heavy cream, horseradish to taste and 1 teaspoon salt.

10. 10

    Yields 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.