Salmon mousse

Salmon mousse

By
From
The Margaret Fulton Cookbook
Serves
8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 tablespoon powdered gelatine
1/4 cup water
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dry mustard
1/4 cup white wine vinegar
2 cups flaked red salmon
1 cup finely diced celery
2 teaspoons capers
1/2 cup whipped cream
a few sprigs dill, to garnish

Sour cream dressing:

Quantity Ingredient
1/2 cup sour cream
1 tablespoon grated onion
1/2 teaspoon salt
freshly ground pepper
1 teaspoon grated horseradish relish, (optional)
2 teaspoons white wine vinegar
A pinch paprika

Method

  1. Sprinkle the gelatine over the water in a small saucepan. Soak for 2 minutes. Add the sugar, salt, mustard and vinegar. Stir constantly over a low heat until the gelatine is dissolved. Remove from the heat and chill to the consistency of unbeaten egg whites. Fold in the salmon, celery and capers, mix well, then fold in the whipped cream. Turn into wetted 4 cup mould, or 8 individual moulds, and chill until firm. Unmould onto a serving plate and garnish with the sprigs of fresh dill. Serve with the sour cream dressing.
  2. Sour cream dressing: Combine all ingredients in a bowl.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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