Salmon Mousse Recipe

Ingredients : Serves 4

15 ml/1 tbsp powdered gelatine

150 ml water
200 g/7 oz/1 small can of red salmon, drained
Juice of 1/2 lemon
150 ml soured (dairy sour) cream
Salt and freshly ground black pepper

150 ml double (heavy) cream

1 cucumber, peeled and diced

Thinly sliced wholemeal bread and butter, to serve

Method :

Mix the gelatine with 45 ml/3 tbsp of the water in a small heatproof bowl, then place the bowl in a pan of hot water until the gelatine has dissolved and become transparent. Place the dissolved gelatine in a food processor or blender with the remaining water, the salmon, lemon juice and soured cream and puree until well blended. Season to taste with salt and pepper. Turn into a bowl and leave until just beginning to set. Whisk the cream until just stiff, then fold into the mousse with the diced cucumber. Turn into a very lightly oiled 900 ml/1.5 pt mould and chill until set. Turn out and serve with thinly sliced wholemeal bread and butter.