Salmon Mousse

2013-06-20

Cuisine: Australian
Course: Appetizers and Snacks
Skill Level: Easy

Servings : 6

Wonderful mousse for a starter or on an appetizer table. Does need plate and small fork.

Ingredients

2 220 g cans red salmon
1 Tbs gelatine
1/4 cup water
1 Tbs sugar
1/4 tsp chili sauce
1/4 cup lemon juice
1 Tbs horseradish
1 Tbs mayonnaise
1/2 cup cream
salt and pepper
4 gherkins
CUCUMBER SAUCE
1 cucumber
1 tsp salt
3/4 cup thickened cream
1 Tbs mayonnaise
2 Tbs lemon juice
1 tsp sugar
salt and pepper, to taste

Method

Step 1

CUCUMBER SAUCE:Peel cucumber and cut in half lengthwise. Scrape out seeds with a small teaspoon. Cut cucumber into wafer thin slices. Place in bowl. Sprinkle with salt and leave to stand 30 minutes. Rinse under cold running water and drain well. Whip cream until soft peaks form. Add mayonnaise, lemon juice, sugar, cucumber, salt and pepper. Refrigerate, covered until serving time.

Step 2

STEP ONE:Place undrained salmon in food processor fitted with metal blade or into blender. Process until pureed. Sprinkle gelatine over cold water, dissolve over hot water.

Step 3

STEP TWO:Combine in bowl, sugar, chili sauce, lemon juice, horseradish, mayonnaise and gelatine. Pour into pureed salmon and process 10 seconds or until combined. Season mixture with salt and pepper.

Step 4

STEP THREE:Whip cream until soft peaks form. Pour salmon mixture into cream and gently fold through. Pour into lightly oiled 1 litre (4 cup) capacity mould. Preferably fish shaped. Refrigerate covered until set.

Step 5

STEP FOUR:Turn mousse out on serving plate. Cut three gherkins into thin sliced and arrange in overlapping rows over mousse as shown. Cut remaining gherkins into thin slices lengthwise leaving attached at one end. Fan slices out. Place on tail of mousse. Cut olive in half and use for eye. Serve with cucumber sauce.