Serves: 5
Total Calories: 388
Blend all ingredients except pecans and parsley. Chill for at least 4 hours. Make 2 balls by dividing mixture in half. Roll each ball in 3 tablespoons of chopped pecans mixed with 3 tablespoons of chopped parsley just before serving. Serve with French bread. Garnish with small pickles, tomatoes, cucumbers, and whatever you have. Flavors improve if made the day before.
Note: This dish is also great molded in individual molds (line molds with plastic wrap) and used as a first course. Press pecans and parsley on molded salmon.
This Cold Salmon Mousse recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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