Por Serves 4
1 (15 1/2 ounce) can salmon, drained and flaked
1 medium stalk celery, chopped
1 small onion, chopped
2 cloves garlic, chopped
1 1/2 cups half-and-half
2 tablespoons freshly squeezed lemon juice
1 teaspoon instant chicken bouillon
1 teaspoon dried dill weed
1/2 teaspoon salt
2 envelopes unfl avored gelatin
1/2 cup cold water
Baguette slices for garnish
Place salmon, celery, onion, garlic, 1 cup of the half-and-half, lemon juice, bouillon, dill, and salt in a blender container. Cover and blend on high speed until smooth, about 2 minutes. Place the gelatin and the water in a heavy saucepan. Stir in remaining half-and-half. Cook over low heat, stirring constantly until gelatin is dissolved. Remove from heat and allow to cool.
Mix gelatin mixture into salmon mixture. Pour into a lightly oiled 4-cup mold. Place in refrigerator and chill for 2 hours, or until firm. Unmold onto a serving plate. Serve with lightly toasted baguette slices.