SALMON MOUSSE
This is a real party-piece flashback from the 1970s, yet after chatting about it to colleagues, it seems that it's still a firm favourite at family gatherings. We've made it a little healthier by using yoghurt instead of cream, and a little tastier by finishing it off with some fresh dill.
Serves: 8-10
Preparation time: 40 minutes, plus overnight setting time
♥ 1 small onion, peeled and roughly chopped
♥ 1 stick celery, chopped
♥ 1 x 400g can salmon in brine, drained and bones removed
♥ 175g salmon flavoured cream cheese
♥ 125ml Greek yoghurt
♥ 125ml mayonnaise
♥ 15ml lemon juice
♥ 10ml freshly chopped dill, plus extra sprigs for serving
♥ 30ml tomato ketchup
♥ 10g (15ml) gelatine
♥ 2-5ml Tabasco sauce
♥ a few drops pink food colouring (optional)
♥ radish, baby cucumbers, lemon wedges and watercress, to garnish
♥ Bacon Kips or other savoury crackers, to serve
1 Blend the onion, celery, salmon, cream cheese, yoghurt, mayonnaise, lemon juice, dill and ketchup together in a food processor until smooth.
2 Pour 30ml of very hot (but not boiling) water over the gelatine and stir until dissolved. Set aside to cool for a few minutes. Once it is cool, add a little of the salmon mixture to the gelatine mixture and stir well. Stir the gelatine mixture into the remaining salmon mixture.
