Wednesday, March 5, 2008

Salmon Mousse


16oz cooked red salmon

1 level tablespoon chopped chives

1/4 cup lemon juice

1/2 cup mayonnaise

1/4 cup finely chopped celery

1 level tablespoon gelatine

2 level teaspoons sugar

1/2pt cream


Flake salmon then prepare celery and chives. Soak gelatine in 1/4 cup of water (stand in hot water to dissolve). Add lemon juice and sugar to mayonnaise. Put in an oiled ring tin or mould and set in the refrigerator. Heat tin with hot cloth to release mousse. Garnish with olives and parsley.

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