2 env. unflavored gelatin
1/2 c. boiling hot clam broth, white wine, or chicken broth
2 tbsp. lemon juice
2 slices onion
1 (16 oz.) can salmon (including liquid)
1 c. light cream
1/4 tsp. pepper
Few grains cayenne pepper
1 heaping c. crushed ice
Crisp greens, cucumbers, olives for garnish

A BLENDER IS ABSOLUTELY NECESSARY. A mixer will not do.

Into the container put unflavored gelatin, BOILING HOT clam broth, white wine, or chicken broth, lemon juice, and onion. Cover and blend 40 seconds. Add salmon (including liquid); blend 5 seconds longer.

With motor on, add light cream, pepper, a few grains cayenne pepper. After 5 seconds, with motor still going, add 1 heaping cup crushed ice. As soon as all the ice disappears, the mousse is ready.

Serve immediately on crisp lettuce or pour into a quart-size fish mold rinsed in cold water. Refrigerate 10 minutes. Unmold and garnish with crisp greens, sliced cucumbers and ripe olives.