Salmon Mousse 

2 pkgs. unflavored gelatin

cup of pineapple juice

2 tbsp. vinegar

1 tsp. dry mustard

2 tbsp. honey

1 egg

1 tbsp. of horseradish (Use 2 tbsp. if you like your salad spicy.)

cup of chopped green onions

cup of chopped green or red pepper

cup of chopped celery

cup of non fat homemade yogurt (see page 22)

cup non-fat dry milk

1 can of salmon (14 3/4oz.) 

In a small pan, put in the gelatin and the pineapple juice. Let set for a few minutes to soften. Heat to dissolve. Do not let gelatin burn. Set aside. 

In a pan, add honey, dry mustard, vinegar and egg. Cook over medium heat until thick, stirring constantly. Remove from heat and add the gelatin mixture. Now, add the rest of the ingredients and mix well. Put mixture into a mold and refrigerate until firm. Unmold on a platter that has been covered with lettuce. Serve cold. 

Note: 2 cups of cooked peas may be added to the recipe. It makes a different salad. Your choice. 

This recipe provides calcium, magnesium, potassium, Omega 3, (thought to protect against heart disease), iron, zinc, copper, inositol, chromium, beta carotene, Vitamins A, D, C, E, K, as well as the B vitamins.

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Rosemary C. Fisher.
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