In my book (which got another rejection this week: “Your approach to Southern cooking is disturbingly pugnacious.”) Alice Brock is a bazillion times cooler than Alice Waters. Brock’s humor and ill regard for bullshit establishes her biography, My Life as a Restaurant, as the hands-on-hips precursor to Bourdain’s somewhat more cantankerous Kitchen Confidential. Not only that, but Waters never had a decent song written about her, much less an anthem.
Alice Brock and her staff up in Massachusetts had a thing with mousses/mooses. The drawing with this recipe has antlers, and they include a story of a moose falling into a vat of cocoa for the chocolate version. This fixation seems to be prevalent in New England where mooses live, but in this culinary reference, the homonym proves emphatic. This salmon mousse is great hot weather nosh and can be served either from your great-grandmother’s fish mold or if you’re just totally white trash as a dip.
Put a quarter cup diced onion and lemon juice in a blender with an envelope of gelatin and a half cup hot water. Blend at high speed for one minute, then add a half cup of mayonnaise and 16 ounces of canned salmon. (Red is best, leftover homecooked is wonderful, and pink will do.) Blend/pulse this mixture until smooth. Add a tablespoon paprika and a cup of heavy cream. Blend for about a half minute, and cool for at least 6 hours before serving.