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Baked Salmon Mousse

1 cn (15-oz) salmon; drained
1/2 c Fresh bread crumbs
1 md Onion; chopped
1/2 Lemon; juice of
1 c Evaporated skim milk
1 Egg
Salt and pepper
1/2 c Chopped celery
Dill sauce (see recipe)


Put all ingredients except celery and dill sauce into blender; blend well. Scatter celery into a non-stick ring mold or loaf pan which has been rubbed lightly with margarine. Pour contents of blender into mold or pan.

Bake in a preheated 350 degree oven 40 minutes for ring mold, or 60-70 minutes for loaf pan, or until knife inserted in center comes out clean.

Remove from oven and let stand 5 minutes. Unmold onto serving platter. Serve with Dill Sauce (see recipe in this cookbook).

Makes 6 servings


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