Salmon Mousse

Photo: flickr user avlxyz

Ingredients

cup cold milk

1 env unflavored gelatin - (¼ oz)

1 small onion cut into eighths

1 lrg can pink salmon - (14 ¾ oz) plus

1 small can pink salmon - (7 ½ oz) drained

1 pkt cream cheese - (8 oz)

2 teaspoons prepared horseradish

1 teaspoon Worcestershire sauce

teaspoon hot pepper sauce

Chopped parsley (optional)

Pimiento-stuffed green olives (optional), sliced

Sliced pimientos (optional)

Watercress sprigs (optional)

1 loaf cocktail-size rye or

pumpernickel bread

Preparation

Line a 10- or 12-cup bundt pan or ring mold with plastic wrap, set aside.

Pour 1/2 cup of the milk into the container of an electric blender or bowl of a food processor, sprinkle with gelatin and let stand 2 minutes.

Meanwhile, in a small saucepan, bring remaining 1 cup milk to a boil. Pour hot milk into the blender, add onion. Cover and process until onion is in 1/4-inch pieces and gelatin is dissolved.

Add salmon, cream cheese, horseradish, Worcestershire sauce, and hot pepper sauce, cover and process until thoroughly mixed. Pour into the bundt pan and refrigerate overnight.

To serve, place a large, round serving plate over pan and flip over. Carefully peel off plastic wrap. Garnish with parsley, olive slices, and pimientos to resemble a holiday wreath and fill center with watercress, if desired. Serve with bread.

This recipe yields 12 servings.

Comments: Fishing for something festive to add to your buffet? Catch this: a creamy salmon mousse, molded in the shape of a Christmas wreath.

Do-Ahead Tip: Prepare mixture up to 1 day prior to party and pour into pan, cover and refrigerate.