Smoked Salmon Mousses
Scottish salmon is thought by many to have the best flavour of all and Scotland has always been justly famous for its traditional smokehouses which put flavour into fish with just wooden chips and no additives.
Ingredients
- 10 floz fresh single cream
- 2 bay leaves
- 4 oz smoked salmon
- 1 tbsp lemon juice
- large pinch of paprika
- 1/4 pint fresh milk
- 3 tsp gelatine
- cucumber slices to garnish
Instructions
- Gently heat the cream and bay leaves together in a small saucepan. When warm, remove from the heat and leave to infuse for 2-3 hours.
- Discard the bay leaves. Pour the cream into a blender or food processor, add the salmon, reserving one small slice to garnish, the lemon juice and paprika and blend together.
- Transfer to a measuring jug and add enough milk to make up the quantity to 568 ml (1 pint) and stir well together.
- Sprinkle the gelatine over 45 ml (3 tbsp) water in a small bowl and leave to soak for a few minutes. Place the bowl over a saucepan of simmering water and stir until dissolved. Leave to cool slightly, then whisk into the salmon mixture.
- Pour the mixture into 6 ramekin dishes and leave to chill for at least 2 hours. Serve garnished with a small piece of the reserved salmon and cucumber slices.
Calories: 185 kcal
Carbohydrates: 3 g
Protein: 7 g
Fat: 17g
Saturated Fat: 10 g
Cholesterol: 61 mg
Sodium: 177 mg
Potassium: 110 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 550 IU
Vitamin C: 1 mg
Calcium: 60 mg
Iron: 1 mg