225 g (8 oz) salmon, cooked and flaked (or use canned salmon)
10 g (1 tbsp) grated Parmesan cheese
salt and freshly ground white pepper
lemon juice
300 ml (10 fl oz) aspic and double cream, mixed in a proportion of 3 to 1
2 egg whites
thin slices of unpeeled cucumber
10 g (1 tbsp) grated Parmesan cheese
salt and freshly ground white pepper
lemon juice
300 ml (10 fl oz) aspic and double cream, mixed in a proportion of 3 to 1
2 egg whites
thin slices of unpeeled cucumber
method
1. Mix the salmon with the cheese in a blender and season with salt, pepper and lemon juice to taste.
2. Reserving a little of the aspic mixture to glaze the mousse, stir the rest into the fish.
3. When the mixture is cold, beat the egg whites until they form soft peaks and fold into the fish.
4. Turn into a greased mould or souffle dish and chill until set.
5. Unmould if liked, decorate with cucumber slices and glaze with remaining aspic.
6. Chill again before serving.
2. Reserving a little of the aspic mixture to glaze the mousse, stir the rest into the fish.
3. When the mixture is cold, beat the egg whites until they form soft peaks and fold into the fish.
4. Turn into a greased mould or souffle dish and chill until set.
5. Unmould if liked, decorate with cucumber slices and glaze with remaining aspic.
6. Chill again before serving.
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