{"id":2517,"date":"1999-12-04T13:04:23","date_gmt":"1999-12-04T13:04:23","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/salmon-mousse\/"},"modified":"1999-12-04T13:04:23","modified_gmt":"1999-12-04T13:04:23","slug":"salmon-mousse","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/salmon-mousse\/","title":{"rendered":"Salmon Mousse"},"content":{"rendered":"<div class=\"asset-body\">\n<p>2 packages gelatin<br \/>\n2\/3 c. bottled clam juice<br \/>\n15 oz. canned sockeye red salmon<br \/>\n1 1\/2 Tb. anchovy paste<br \/>\n3 oz. jar capers<br \/>\n1 bunch green onions<br \/>\nJuice of 2 lemons<br \/>\n3 tsps. dill<br \/>\n8 drops Tabasco<br \/>\n1 pint heavy whipping cream<br \/>\n1\/2 pint sour cream<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>In a small saucepan, sprinkle gelatin over cold clam juice. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved. In batches, puree the salmon, anchovy paste, capers, onions, lemon juice, dill, Tabasco, dissolved gelatin. Whip heavy cream &amp; sour cream until stiff. Fold salmon mixture into cream. Pour into well-greased 8-cup mold. Chill 8 hours. Makes 12-15 appetizer servings.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>2 packages gelatin 2\/3 c. bottled clam juice 15 oz. canned sockeye red salmon 1 1\/2 Tb. anchovy paste 3 oz. jar capers 1 bunch green onions Juice of 2 lemons 3 tsps. dill 8 drops Tabasco 1 pint heavy whipping cream 1\/2 pint sour cream<\/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-2517","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2517","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=2517"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2517\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}