• 1.Sprinkle the gelatine on to the hot water in a bowl. Stand the bowl over a saucepan of simmering water and stir until dissolved.
• Flake the salmon into a bowl, remove any remaining bones, and add the natural yogurt. Stir in the mayonnaise, then the tomato ketchup, gelatine and seasoning. Whisk the egg whites until stiff but not dry and fold into the salmon mixture.
• Pour the mixture into a serving bowl and chill for an hour or until set.
• Garnish the mousse with orange and lime slices, dill and parsley sprigs and serve with triangles of toast and a salad.

Cook's Tip

• The mousse can be set in a fish-shaped mould for elegant presentation. Serve turned out on a flat serving platter.