Creamy Salmon Mousse
|Canned red salmon||8 Ounce (225 gram)|
|Mayonnaise||4 Fluid Ounce (125 milliliter)|
|Anchovy essence||1⁄2 Teaspoon|
|Double cream||5 Fluid Ounce, lightly whipped (150 milliliter)|
|Water||30 Milliliter (3 tablespoon)|
|Cucumber slices||4 (for garnish)|
|Parsley sprigs||4 (for garnish)|
Mash the salmon and can juice with the mayonnaise and anchovy essence.
Fold in the cream and season to taste.
Soften the gelatine in the water, then set over a saucepan of gently simmering water until it has dissolved.
Stir it into the salmon mixture.
Turn into six small moulds, or into one large dish, and chill until set.
Turn out of the moulds by dipping quickly into very hot water, then invert on to a plate.
Garnish with the cucumber and parsley.