MOUSSE
3 cans (7¾ ounces each) salmon ½ cup mayonnaise or salad dressing 2 tablespoons chopped parsley 1 tablespoon lemon juice 1 tablespoon grated onion 1 teaspoon horse-radish ¼ teaspoon salt Dash pepper 2 tablespoons unflavored gelatine ½ cup salmon liquid and water 1 cup whipping cream Salad greens 1 hard-cooked egg
Drain salmon, reserving liquid. Add mayonnaise, parsley, lemon juice, onion, horse-radish, salt, and pepper. Mix well. Soften gelatine in salmon liquid for 5 minutes. Stir over hot water until dissolved. Add to salmon mixture and blend thoroughly; an electric mixer or blender may be used. Whip cream; fold into salmon mixture. Place over congealed aspic; chill until firm. Unmold on salad plate. Garnish with salad greens and hard-cooked egg. Serves 6.