Ingredients
- 1 (418g) tin pink salmon, drained, liquid reserved
- 1 tablespoon gelatine granules
- 1 tablespoon Worcestershire sauce
- 1/2 small onion, finely chopped
- 125ml mayonnaise
- 1/2 lemon, juiced
- salt and pepper to taste
Description
This Mousse Is Quick And Easy To Prepare. It Goes Down Well At Dinner Parties As An Appetiser. Serve With Crackers, Crusty Bread Or Lettuce Leaves.
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