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I made this for the 2006 OZ/NZ Regional Tour and was delighted with both the appearance and the taste of this mousse. A great blend of flavours. I used brown sugar, red wine vinegar (because that's what I had on hand) and I added 2 cloves of minced garlic. Thank you, Daydream, for a wonderful summer recipe!

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bluemoon downunder March 20, 2006

wow! excellent flavor! I did have a littel trouble getting it outof the mold. Next time, I think I'll just use a bowl. I wasn't sure what dry English style mustard was, so I just used regular pwdrd mustard, and cut down a little. Great flavor!

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Lightly Toasted August 15, 2003
Creamy Salmon Mousse