Salmon Mousse

If just the thought of making salmon mousse makes you tremble this is the recipe for you. It’s simple, quick, delicious, and it works every time. What’s more, you are going to make it with tinned salmon and nobody will ever know – unless you tell them of course.

Ingredients are shown in metric and US equivalents. Use one set only

Method

Dissolve the gelatin in the hot water, add the lemon juice and put this mix into your blender at its lowest speed for a sort burst. Now add the salmon and blend again until smooth.

Transfer the mixture to a bowl and stir in the cream and the mayo. Season to taste with salt and freshly ground black pepper before pouring into your favorite mould or moulds. You need to oil those, by the way, if you intend turning the finished mousse out on to a serving plate.

If you haven’t got a mould you could use a small loaf tin, or even coffee cups. Just use your imagination.

Cover and keep in the fridge. Remember the mousse has to set, which may take up to an hour or more.

Serve this with something crisp like Melba toast, and decorate with dill fronds. Incidentally, tsatziki makes a good accompaniment. Just buy some from your local store and add a little salt and maybe some fresh mint before serving.

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