{"id":2499,"date":"1999-12-04T13:04:25","date_gmt":"1999-12-04T13:04:25","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/smoked-salmon-mousse\/"},"modified":"1999-12-04T13:04:25","modified_gmt":"1999-12-04T13:04:25","slug":"smoked-salmon-mousse","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/smoked-salmon-mousse\/","title":{"rendered":"Smoked Salmon Mousse"},"content":{"rendered":"<div class=\"asset-body\">\n<p>1 side Norwegian smoked salmon<br \/>\n1\/2 c. capers, drained<br \/>\n4 packages plain gelatin<br \/>\n1 pint heavy cream<br \/>\n2 lbs. cream cheese<br \/>\n1 c. white wine<br \/>\n3 Tbs. fresh dill<br \/>\n1 Tb. lemon pepper<br \/>\n1\/2 c. lemon juice<br \/>\n1 Tb. chicken base<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>In a food processor, process salmon &amp; capers. Heat gelatin &amp; cream until mixture is warm &amp; gelatin has dissolved. Combine all ingredients in a bowl &amp; mix thoroughly. Spoon into 3&#8243; high springform pan. Place in refrigerator to set for at least 4 hours. Unmold &amp; serve with toast points &amp; crackers.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 side Norwegian smoked salmon 1\/2 c. capers, drained 4 packages plain gelatin 1 pint heavy cream 2 lbs. cream cheese 1 c. white wine 3 Tbs. fresh dill 1 Tb. lemon pepper 1\/2 c. lemon juice 1 Tb. chicken base<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-2499","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2499","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2499"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2499\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}