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Catholic Recipe: Salmon Mousse

    INGREDIENTS

  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cup mayonnaise
  • 3/4 cup dairy sour cream
  • 1 can (1 pound) salmon
  • 1-1/4 cups chopped celery
  • 1/2 teaspoon salt
  • 1 Tablespoon lemon juice
  • 1 Tablespoon capers
  • Details

  • Serves: 6
  • Prep Time: 45 minutes, and chilling time
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

The story of St. Peter is even better known than that of St. John the Baptist. Recorded in the New Testament for all to read are the incidents in his life from the time he left his fishing nets to become a fisher of men to his martyr's death years after the Crucifixion.

Because Peter was a fisherman, June 29 became a day of special celebration in the seacoast towns of England, where fishermen made him their patron saint. On his day, they decorate their freshly painted boats with flowers and ribbons. New boats are blessed by the priest, and afterward a buffet feast is served by the fishermen's wives. Of course the menu features fish — the best of the catch.

We can follow their example and, if the day is warm, serve a handsome fish salad like this. This is a gelatin salad.

DIRECTIONS

Sprinkle gelatin over cold water; dissolve over boiling water. Cool; combine mayonnaise and sour cream; add dissolved gelatin. Flake salmon; remove skin and bones. Combine salmon, celery, salt, lemon juice, and capers. Fold in mayonnaise mixture. Turn into 1-quart mold that has been dipped into cold water. Chill until firm. Serve on salad greens with bottled Italian salad dressing. (This recipe may be doubled.) Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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