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Starters | Soups | Main Meals | Desserts | Cakes |Biscuits, etc
Salmon Mousse ~ Pat Foster

Ingredients:

½ oz powdered gelatin
3 tablespoons Water
7½ oz can Wild Red Salmon (dark skin removed)
¼ pint whipping cream or double cream
¼ pint mayonnaise (Hellmann’s is good)
1 tablespoon fresh lemon juice
salt and pepper to taste

Method:
à if using individual molds, grease these very lightly with a
tasteless vegetable oil, eg Sunflower oil. Put a circle of non
stick baking parchment in the bottom of each one.

à lightly whip the cream to increase its bulk but not to stiffen it.
(I fill the empty cream carton with mayonnaise as an easy
way of measuring it). Mash the salmon with the mayonnaise
and then fold in the cream, season with a little salt and
pepper
à shake the gelatin powder thinly over the mixed water and
lemon juice. Put this over a pan of simmering water. (I can
get a very low heat on my induction hob so I use a pan and
don’t bother with simmering water).
à as soon as the gelatin has dissolved and no individual
grains are visible, mix it quickly but thoroughly into the
salmon mixture. Spoon immediately into the container/s and
cool to set. Keep in a fridge or freeze. This quantity will make
six to eight portions
à you can use clean, bowl shaped, plastic yoghurt pots. Run a
knife round the sides and then, a light squeeze will unmold
them neatly.

à if they have been frozen, defrost before turning them out

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