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MARCH 15

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England Recipes

Salmon and Cucumber Mousse

Ingredients:

275g/10oz Cooked Salmon, skinned and boned
1/4 Cucumber, peeled and chopped
90ml/3fl.oz. Mayonnaise
1 spring onion, chopped
2 teasp Powdered Gelatine
3 tbsp Dry White Wine
The grated zest and Juice of 1 lemon
Salt and White Pepper
1 Egg White
Cucumber slices, to garnish

Preparation:

1. Place the salmon, cucumber, mayonnaise and spring onion in food processor and process until smooth.

2. Transfer to a large mixing bowl and stir in the lemon rind, juice and seasoning. Set aside.

3. Sprinkle gelatine over wine in a heatproof bowl, mix well then set the bowl over a pan of very hot water and stir until dissolved.

4. Stir the gelatine into the salmon mixture in a steady stream, stirring constantly. Blend well and set aside.

5. In another mixing bowl, whisk the egg white until fairly stiff, then gently fold into salmon mixture.

6. Turn into a lightly oiled 600ml/20fl.oz. mould. Cover and refrigerate for at least 4 hours or until set.

7. To serve - turn the mousse out onto a large serving platter and garnish with very thin cucumber slices. Serve chilled.

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