Salmon Mousse |
|
|
Serves 4-6
Ingredients
450g/1lb salmon fillet, lightly poached
55g/2oz blue cheese
115g/4oz cream cheese
120ml/4floz sour cream
2 gerkins, finely chopped
1 stick celery, chopped
1 medium onion, finely chopped
salt
300ml/10floz cream, whipped
1 tsp chopped dill
juice of 1/2 lemon
1 sachet of gelatine
For the sauce:
1 cucumber
1 tsp chopped chives
1/2 tsp sugar
1 tbsp white wine vinegar
150ml/5floz sour cream
Method
Skin, bone and flake the salmon and put in a large mixing bowl. Mix the cheeses and the sour cream together then add to with the salmon mixture. Add the remaining ingredients and mix well. Pour into wetted moulds and refrigerate for 2 hours, or until set.
For the sauce, peel and de-seed the cucumber and chop finely. Mix with all the other ingredients except the cream and leave for 30 minutes, then strain off the liquid and add the cream. Unmould the mousse and serve with the sauce. |
|
|
