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​Salmon Mousse

SALMON MOUSSE

 

Serves 6

Preparation Time: 30 mins - or more depending on time taken with garnish

Chill Overnight


My Mother used to cook this wonderful mousse and it not only looks very pretty

but tastes delicious as well.   Part of the fun is the trouble one can take to garnish with

prawns, lemon, salads, vegetable art and edible flowers.

The original recipe was made with one pint of aspic, which is no longer available and so I have just made up a pint of boiling water with one sachet of gelatin.

INGREDIENTS

  • 500g salmon fillets, skinned

  • salt and freshly ground black pepper

  • 400g fish stock (use one cube or make Court Bouillon)

  • 4 rounded tbsp good quality mayonnaise

  • 2 rounded tbsp cucumber, chopped into tiny cubes

  • Juice of half a lemon (or according to taste)

  • 1 sachet of gelatin

  • Freshly cooked peeled prawns (optional)

  • Freshly cooked prawns in their shells for garnish

  • Cucumber for garnish

  • Salads, lemon twists, veg art and edible flowers for garnish

 

 

AND THIS IS WHAT YOU DO.....

 

 

  1. Make up 400ml of fish stock using boiling water and one fish stock cube.
     

  2. Pour the stock into a large pan, place the fillets skin side down and bring to the boil and simmer for ten mins and leave to cool.   Take the fillets out of the saucepan as soon as the liquid is cool enough and remove the skin and then break into flakes and place in a large mixing bowl.
     

  3. Add one sachet of gelatin to a small amount of liquid to dissolve (I use the microwave to do this) and then add this into the remaining liquid and stir well and leave to cool further.
     

  4. Add the mayonnaise and lemon juice to the fish plus some of the stock and set aside.  You may not need to add all the stock - you don't want the mixture too sloppy.
     

  5. Now cut cucumber slices into small cubes and add to the fish - mix well
     

  6. Pour a little of the cooled fish stock with the Agar dissolved into the bottom of a fish mould, add a little cucumber and some prawns (if using) and then carefully spoon the fish on top and if necessary, add a little more stock.
     

  7. Carefully double wrap the mold with cling film and place on a level shelf in the fridge overnight so that it can set properly.
     

  8. You might need to gently immerse the botttom of the fish mold in hot water to help loosen the mousse before turning it out onto a serving platter.
     

  9. Garnish with cucumber slices, lemon twists, whole Prawns in their shells and perhaps watercress, pea shoots, vegetable art and edible flowers.


     

 

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