Red Salmon Mousse
|Canned red salmon||440 Gram (2 x 220g cans)|
|Water||1⁄4 Cup (4 tbs)|
|Chilli sauce||1⁄4 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Bottled horseradish relish||1 Tablespoon|
|Cream||1⁄2 Cup (8 tbs)|
|For cucumber sauce|
|Thick cream||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
Cucumber Sauce Peel cucumber and cut in half lengthwise.
Scrape out seeds with a small teaspoon.
Cut cucumber into wafer-thin slices.
Place in bowl, sprinkle with salt, leave to stand 30 minutes.
Rinse under cold running water and drain well.
Whip cream until soft peaks form.
Add mayonnaise, lemon juice, sugar, cucumber, salt and pepper.
Refrigerate, covered, until serving time.
Place undrained salmon in food processor fitted with metal blade or into blender, process until pure'ed.
Sprinkle gelatine over cold water, dissolve over hot water.Combine in bowl sugar, chilli sauce, lemon juice, horseradish, mayonnaise and gelatine.
Pour into pure'ed salmon and process 10 seconds or until combined.
Season mixture with salt and pepper.Whip cream until soft peaks form.
Pour salmon mixture into cream and gently fold through.
Pour into lightly oiled, 1 litre (4-cup) capacity mould.
Refrigerate, covered, until set.
Turn mousse out on to serving plate.
Cut three gherkins into thin slices and arrange in overlapping rows over mousse, as shown.
Cut remaining gherkin into thin slices, lengthwise, leaving attached at one end, fan slices out.
Place on tail of mousse.
Cut olive in half and use for eye.