|Canned red salmon||8 Ounce, skin and bones removed (1 can, 225 gram)|
|Aspic jelly||1⁄2 Pint (300 milliliter)|
|Lemon juice||30 Milliliter (2 tablespoons)|
|Freshly chopped parsley||15 Milliliter (1 tablespoon)|
|Freshly ground black pepper||To Taste|
|Double cream||1⁄4 Pint (150 milliliter)|
|Watercress||1 Tablespoon (for garnish)|
|Cucumber slices||4 (for garnish)|
1. In a blender container, put the salmon, aspic jelly, lemon juice, parsley salt and pepper; make a smooth mixture.
2. Fold in the cream with the salmon mixture and mix thoroughly.
3. Spoon the mixture into wetted 750 ml/1 1/4 pint/ 3 cup ring mould and chill in the refrigerator until set.
4. To freeze: cover with foil, and then pack in a freezer bag.
5. Seal and return to the freezer; label the bag as it makes it easier to distinguish.
6. To thaw and serve: remove wrappings and turn the frozen mousse out onto a serving platter and thaw at room temperature for 3 hours.
7. Arrange the Salmon Mousse on a serving platter and garnish with watercress and cucumber slices.