3/4 cup boiling water
2 envelopes gelatin
3 tablespoons lemon juice
3, 7 ounce cans salmon, drained well
1 cup mayonnaise
1-2 tablespoons horseradish
salt and pepper to taste
1 cup heavy whipping cream
parsley for garnish
Grease a 6-cup mould, a fish mould is festive but a ring mould will do; set aside.
Place the boiling water in a blender, sprinkle the gelatin and lemon juice on the top. Let stand 15 minutes.
Add two cans of the salmon, the mayonnaise, horseradish, salt and pepper.
Puree until smooth.
With the motor running, slowly pour in 1/2 cup whipping cream.
Pour contents into a bowl.
To the blender add the remaining salmon and whipping cream, puree.
Combine the two mixtures with a wooden spoon.
Pour salmon into mould.
Refrigerate at least 4 hours or overnight.
To serve, loosen edge of mould with a small spatula dipped in warm water.
Dip the sides of mould into warm, not hot, water.
Shake gently and invert onto serving platter.
Decorate with a little parsley.