Easy Salmon Mousse
|Salmon steak||3⁄4 Pound, poached, skinned, boned and flaked (350 Gram)|
|Bechamel||315 Milliliter (1 1/4 Cups)|
|Dried dillweed||1⁄2 Teaspoon|
|Gelatin||2 Teaspoon (Leveled)|
|Lemon juice||1 Teaspoon|
|Whipping cream||125 Milliliter, beaten (1/2 Cup)|
|Egg whites||2 , beaten until stiff|
|Cucumber||1⁄4 , thinly sliced|
Blend the salmon in a blender with the bechamel sauce until it is smooth.
Scrape the mixture into a bowl, add the dill and season to taste.
In a cup, soften the gelatin in 2 tablespoons of water.
Put the cup in a pan of simmering water until the gelatin dissolves.
Stir the gelatin into the salmon mixture with the lemon juice.
Fold in the cream and the egg whites.
Divide the mixture between 4 ramekin dishes or use a small souffle dish.
Chill the mousse until it has set.
Garnish with cucumber slices.