200 g (7 oz) can pink or red salmon, drained, with juice reserved
225-250 ml (8 - 9 fl oz) milk
25 g (1 oz) margarine or butter
25 g (1 oz) plain flour
2 eggs, separated
1 rounded tablespoon (1 sachet) powdered gelatine
2 tablespoons lemon juice
2 tablespoons water
2 tablespoons tomato ketchup
150 ml (1/4 pint) single cream
salt and freshly ground black pepper
sprigs of dill
cucumber slices, to garnish
225-250 ml (8 - 9 fl oz) milk
25 g (1 oz) margarine or butter
25 g (1 oz) plain flour
2 eggs, separated
1 rounded tablespoon (1 sachet) powdered gelatine
2 tablespoons lemon juice
2 tablespoons water
2 tablespoons tomato ketchup
150 ml (1/4 pint) single cream
salt and freshly ground black pepper
sprigs of dill
cucumber slices, to garnish
method
1. Strain the juice from the salmon into a measuring jug and make up to-300 ml (1/2 pint) with milk.
2. Melt the margarine in a small saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes
until straw-coloured. Remove from the heat and gradually stir in the milk mixture. Return to the heat and simmer, stirring, until thick and smooth.
3. Remove from the heat and stir in the egg yolks.
4. Mash the fish roughly with a fork, discarding all skin and bones. Stir into the sauce, then work the mixture in a blender for a few seconds until smooth. Pour into a clean bowl and set aside to cool.
5. Sprinkle the gelatine over the lemon juice and water in a small heatproof bowl. Leave to soak for 5 minutes until spongy then stand the bowl in a pan of gently simmering water for 1 - 2 minutes, stirring occasionally, until the gelatine has dissolved.
6. Remove from the heat, leave to cool slightly, then stir into the salmon mixture with the tomato ketchup and cream. Season to taste with salt and pepper. Cover and refrigerate for 2 - 3 hours, or until on the point of setting.
7. In a clean, dry bowl, whisk the
egg whites until standing in stiff peaks, then fold into salmon mixture with a large metal spoon.
8. Line base of an oiled 850 ml (1 1/2 pint) ring mould with dill sprigs. Spoon salmon mixture carefully on top. Refrigerate overnight.
9. Dip base of mould in hot water for
10. seconds, then turn mousse out on to a serving plate. Serve chilled, garnished with cucumber.
2. Melt the margarine in a small saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes
until straw-coloured. Remove from the heat and gradually stir in the milk mixture. Return to the heat and simmer, stirring, until thick and smooth.
3. Remove from the heat and stir in the egg yolks.
4. Mash the fish roughly with a fork, discarding all skin and bones. Stir into the sauce, then work the mixture in a blender for a few seconds until smooth. Pour into a clean bowl and set aside to cool.
5. Sprinkle the gelatine over the lemon juice and water in a small heatproof bowl. Leave to soak for 5 minutes until spongy then stand the bowl in a pan of gently simmering water for 1 - 2 minutes, stirring occasionally, until the gelatine has dissolved.
6. Remove from the heat, leave to cool slightly, then stir into the salmon mixture with the tomato ketchup and cream. Season to taste with salt and pepper. Cover and refrigerate for 2 - 3 hours, or until on the point of setting.
7. In a clean, dry bowl, whisk the
egg whites until standing in stiff peaks, then fold into salmon mixture with a large metal spoon.
8. Line base of an oiled 850 ml (1 1/2 pint) ring mould with dill sprigs. Spoon salmon mixture carefully on top. Refrigerate overnight.
9. Dip base of mould in hot water for
10. seconds, then turn mousse out on to a serving plate. Serve chilled, garnished with cucumber.
serving amount
serves 4 - 6
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