Salmon Mousse Recipe
Ingredients
2 teaspoons gelatine
150 ml (1/4 pint) water
150 ml (1/4 pint) single cream
2 eggs, separated
1 teaspoon lemon juice
1/2 teaspoon anchovy essence
Salt and pepper
1 x 212 g (7 1/2 oz) can salmon, drained to garnish: cucumber slices parsley sprigs
Directions
Sprinkle the gelatine over the water in a bowl.
Place over a saucepan of gently simmering water and stir until dissolved.
Cool slightly.
Warm the cream, then beat in the egg yolks.
Mix in the dissolved gelatine with the lemon juice, anchovy essence and salt and pepper to taste.
Remove any skin and bones, then mash the salmon until smooth.
Add to the egg and cream mixture and mix until thoroughly blended.
Whisk the egg whites until they form soft peaks.
Fold into the salmon mixture.
Transfer to a 600 ml (1 pint) souffle dish and chill until set.
Place over a saucepan of gently simmering water and stir until dissolved.
Cool slightly.
Warm the cream, then beat in the egg yolks.
Mix in the dissolved gelatine with the lemon juice, anchovy essence and salt and pepper to taste.
Remove any skin and bones, then mash the salmon until smooth.
Add to the egg and cream mixture and mix until thoroughly blended.
Whisk the egg whites until they form soft peaks.
Fold into the salmon mixture.
Transfer to a 600 ml (1 pint) souffle dish and chill until set.
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