Salmon Mousse - serves 8

Preparation - 20 minutes

7 ounce drained canned salmon,mashed
3 tbsp whipped cream cheese, softened
2 tbsp plus 2 tsp mayonnaise
2 tbsp each finely diced red onion, rinsed drained capers, and chopped fresh parsley
1 tsp lemon juice
1 tsp unflavored gelatin
1/2 packet instant chicken broth and seasoning mix
3 egg whites

Spray a non-stick loaf pan with nonstick cooking spray. Cut a sheet of wax paper and set in a pan, folding excess paper over wide of pan; spray pan again with cooking spray. Set aside.
In large mixing bowl combine salmon, cream cheese, mayonnaise, onion, capers, parsley, and lemon juice; mix well and set aside.
In saucepan sprinkle gelatin over 1/4 cup water; let stand 1 minute to soften. cook over medium heat, stirring until gelatin is completely dissolved, about 1 minute. Stir in broth mix. Remove from heat and let stand for 5 minutes.
Using mixer on medium-high speed, beat egg whites until stiff.
Add gelatin mixture to salmon mixture and stir to throughly combine. Add 1/3 of the egg whites to salmon-gelatin mixture and stir to combine; fold in remaining egg whites.
Spoon salmon mixture into prepared pan, spreading top smooth. Cover pan with plastic wrap and refrigerate until set, at least 2 hours or overnight.
To serve, invert pan onto serving platter and cut crosswise into 8 equal slices.