Knox Unflavoured Gelatine

SALMON VEGETABLE MOUSSE
Prep: Chill:	15 mins 4 hrs		Sprinkle gelatine over cold water in a large bowl; let stand 1 minute. Add boiling water and stir until gelatine is completely dissolved, about 2 minutes. Remove from heat. Add soup mix; cool to room temperature. Stir in yogurt, mayonnaise, lemon juice and hot pepper sauce. Refrigerate until mixture is the consistency of unbeaten egg whites, about 50 minutes; stir occasionally. Fold in salmon. Turn into a 4-cup (1 L) mould. Refrigerate until set, about 3 hours. Unmould and serve.
Prepare in a fancy mould and serve with crackers or dark rye bread. For a more elegant occasion, prepare in individual moulds and serve as a first course.
1 1/4 cup 1 cup 1 1 cup 1/2 cup 1 tbsp 1/8 tsp 1	pouch Knox^� Unflavoured Gelatine cold water boiling water pouch (32 g) dehydrated 7 vegetable soup mix plain yogurt mayonnaise lemon juice hot pepper sauce can (7-1/2 oz/213 g) salmon, drained, finely flaked	1 50 mL 250 mL 1 250 mL 125 mL 15 mL 0.5 mL 1
Makes 12 servings.