Salmon Mousse With Cucumber Vinaigrette

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Ingredients:
1/2 cup dry Vermouth
1 envelope unflavored gelatin
1 cup smoked salmon, flaked
3 hard-cooked eggs, mashed
3/4 cup sour cream
1/2 cup sliced green onions
1/4 cup fresh parsley, finely chopped
3 tablespoons mayonnaise
1 teaspoon prepared horseradish
1 tablespoon lemon juice
1 teaspoon finely chopped onion

CUCUMBER VINAIGRETTE
1 medium unpared cucumber, very thinly sliced (about 2 cups)
1 medium green pepper, cut into thin strips (about 1 cup)
1/4 cup vinegar
1/4 cup lemon juice
1/4 cup salad oil
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper

Directions:

1. Combine gelatin and dry Vermouth. Heat gently until dissolved, and set aside to cool.

2. Combine all other ingredients into gelatin mix, blending well. Pour into a 2-cup flat-bottom mold. Chill at least 3 hours or overnight.

CUCUMBER VINAIGRETTE

1. In medium bowl, combine cucumber slices with green pepper strips.

2. In measuring cup, combine rest of ingredients, mixing well. Pour over cucumber mixture, tossing to coat well. Refrigerate, covered, until well chilled (about 1 hour - tossing occasionally)

3. To serve: Drain dressing from vegetables. Arrange vegetables attractively on large platter.

4. To unmold mousse: Run a spatula around edge of mold; invert onto vegetables. Serve at once, with crackers as appetizer or as salad on bed of lettuce.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!