Salmon mousse

Salmon mousse

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 tablespoon powdered gelatine
60ml water, cold
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dry mustard
60ml white vinegar
450g tinned red salmon, drained and flaked
140g celery, finely diced
2 teaspoons capers
125ml cream, whipped, to garnish
fresh dill, to garnish
or tiny lettuce leaves, to garnish

Sour cream sauce

Quantity Ingredient
125g sour cream
1 tablespoon onion, grated
1/2 teaspoon salt
freshly ground white pepper
1 teaspoon horseradish relish, (optional)
2 teaspoons vinegar

Method

  1. Sprinkle gelatine over water in a small saucepan. Soften for 2 minutes. Add sugar, salt, mustard and vinegar, and stir over low heat until gelatine has dissolved. Remove from heat and chill to consistency of unbeaten egg white. Fold in salmon, celery and capers, then fold in whipped cream.
  2. Turn into a wetted 1 litre mould or individual moulds and chill until firm.
  3. Meanwhile, make sauce. Combine all ingredients and chill well. Unmould mousse onto serving plate and garnish with dill or lettuce. Serve with sauce.
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