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
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 & sour cream until stiff. Fold salmon mixture into cream. Pour into well-greased 8-cup mold. Chill 8 hours. Makes 12-15 appetizer servings.
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