{"id":868,"date":"2021-03-31T18:38:11","date_gmt":"2021-03-31T18:38:11","guid":{"rendered":"https:\/\/cooking-herb.ts-d.net\/?p=82"},"modified":"2025-12-05T02:04:52","modified_gmt":"2025-12-05T02:04:52","slug":"elegant-salmon-mousse","status":"publish","type":"post","link":"https:\/\/cursearch.atspace.cc\/index.php\/2021\/03\/31\/elegant-salmon-mousse\/","title":{"rendered":"ELEGANT SALMON MOUSSE"},"content":{"rendered":"\n<p>Serves 4<\/p>\n\n\n\n<p>1 (15 1\/2 ounce) can salmon, drained and flaked<br>1 medium stalk celery, chopped<br>1 small onion, chopped<br>2 cloves garlic, chopped<br>1 1\/2 cups half-and-half<br>2 tablespoons freshly squeezed lemon juice<br>1 teaspoon instant chicken bouillon<br>1 teaspoon dried dill weed<br>1\/2 teaspoon salt<br>2 envelopes unfl avored gelatin<br>1\/2 cup cold water<br>Baguette slices for garnish<\/p>\n\n\n\n<p>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.<br>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4 1 (15 1\/2 ounce) can salmon, drained and flaked1 medium stalk celery, chopped1 small onion, chopped2 cloves garlic, chopped1 1\/2 cups half-and-half2 tablespoons freshly squeezed lemon juice1 teaspoon instant chicken bouillon1 teaspoon dried dill weed1\/2 teaspoon salt2 envelopes unfl avored gelatin1\/2 cup cold waterBaguette slices for garnish Place salmon, celery, onion, garlic, 1 &hellip; <\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[212],"tags":[216,213],"class_list":["post-868","post","type-post","status-publish","format-standard","hentry","category-herb","tag-dill","tag-herb"],"_links":{"self":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/comments?post=868"}],"version-history":[{"count":1,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/868\/revisions"}],"predecessor-version":[{"id":925,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/posts\/868\/revisions\/925"}],"wp:attachment":[{"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/media?parent=868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/categories?post=868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cursearch.atspace.cc\/index.php\/wp-json\/wp\/v2\/tags?post=868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}