Salmon Mousse is a versatile food, perfect for making starters, sides and canapes. Many “vegetarian” friends of mine also eat fish, so this is a handy substitute for pate. The mousse goes quite firm after a night in the fridge so you can form it into shapes for a fancy presentation, or else just spoon it onto oatcakes and squeeze a lemon over the top.
Ingredients
500g Salmon Fillet
150g Soft Cheese
Four tablespoons Mayonnaise
Half teaspoon tomato puree
1 Tablespoon Lemon Juice
Tiny sprinkle of Chilli Powder
Two teaspoons chopped dill
Method
Cook the salmon, following the instructions on the packet. (I bought salmon fillet portions, placed them in a casserole dish with enough water to cover the bottom of the dish, then covered and cooked on gas mark 6 for 20 minutes). Remove skin and bones.
Place everything in a blender and blend until smooth.
Chill for two hours. At this point you can pour the mixture into a mould or pots in order to give the mousse some shape.
Serve with cucumber, lemon and a garnish of dill.
