Creamy Red Salmon Mousse
Comments:	This mousse must be prepared ahead of time. Excellent served over light tasting crackers and round or rectangular melba toasts.
Servings:	8 to 10

1 clove garlic 2 tablespoons [30 g] butter 1 [6 1/2-ounce / 184-mL] can red salmon, well drained and bones removed 2 tablespoons [30 mL] heavy cream 1 tablespoon [15 mL] Sherry 1/2 teaspoon [2.5 mL] freshly chopped dill Salt and pepper, to taste Shelled hard-boiled egg slices [to decorate] Chopped green onion [to decorate]	Chop garlic clove into a fodd processor; well mix in butter. Add well drained red salmon, heavy cream, Sherry, freshly chopped dill; salt and pepper, then puree mixture. Transfer mixture into a nice bowl; refrigerate, overnight if possible. Serve this mousse at room temperature, hard-boiled egg slices already sprinkled with chopped green onion all around the bowl.