Baked Salmon Mousse

In blender container, combine 2 eggs, 1 can salmon (drained), 1/3 cup heavy cream, 1 1/3 tablespoons each wine and capers, 1 teaspoon paprika, 1/4 teaspoon salt and dash of pepper.

Cover and blend 10 to 15 seconds until mixture is smooth, salmon still has texture.

Place salmon mixture in a large bowl.

Repeat blender process twice more with the same volume of ingredients, and add each new mixture to bowl.

Stir in scallions and chopped parsley. Pour salmon into well-greased 9 x 5 x 3-inch glass loaf pan or 2-quart soufflé dish.

Bake in preheated 350° oven 1 hour or until mousse is firm to touch.

This mousse may be served cold.

Cool, chill and then unmold before cutting into slices.

Accompany with horseradish cream made by beating 1 cup heavy cream, horseradish to taste and 1 teaspoon salt.

Yields 6 servings.