Moo's Salmon Aspic Mousse

2 env. unflavored gelatin
2 cans jellied madrilene
2 cans salmon (you could substitute 2 pounds of fresh poached salmon)
1/4 cup Miracle Whip
1/2 cup dry white wine
1/4 cup sour cream

Soften gelatin in 1 can of madrilene in a large sauce pan over low heat. Stir constantly until gelatin is dissolved. Remove from heat and stir in the second can of madrilene. Measure out 1/2 cup of the mixture and set aside for the moment. Stir wine into the remaining madrilene mix in the sauce pan. Drain salmon, bone and flake (or flake your freshly poached salmon). Put salmon in a large bowl. Beat in the 1/2 cup of gelatin mixture and the Miracle Whip. Fold sour cream into the salmon mixture.

Pour gelatin wine mixture into a fish-shaped mold and chill until almost set. Then pour in salmon mixture and chill mold overnight.

When ready to serve, unmold salad and garnish with greens. You may want a little extra Miracle Whip on the side in a bowl. We like to tint it a light green.