Salmon and Hazelnut Mousse Bowls Recipes

Ingredients :

1 can red salmon

1 tbsp thick mayonnaise

1 tsp prepared mustard

1 egg, separated

1 envelope gelatine

1/4 pt cold water

3 tbsp port

1 tsp onion salt

salt and pepper to taste

1/4 tsp lemon juice

1/4 pt double cream

Topping:

6 tsp thick mayonnaise

1 oz hazelnuts, finely chopped

6 lemon wedges

3 large black grapes, halved and de-seeded

1. Tip salmon and liquid into a basin.
2. Remove bones and any dark skin then finely mash flesh.
3. Beat in mayonnaise, mustard and egg yolk.
4. Alternatively, work these ingredients smoothly together in blender of food processor.
5. Soften gelatine in cold water for 5 minutes then melt gently over low heat in small pan.
6. Stir in port then blend smoothly with salmon mixture.
7. Season with onion salt, ordinary salt and pepper to taste.
8. Leave in the cool until just beginning to thicken and set.
9. Beat egg whites to a stiff snow with lemon juice, whip cream until thick.
10. Using a large metal spoon or spatula, fold both alternately into salmon mixture.
11. When smooth and evenly-combined, transfer equal amounts to 6 glass dishes.
12. Refrigerate until set.
13. Before serving, top each with a teaspoon of mayonnaise and shower thickly with nuts.
14. Garnish each with a lemon wedge and grape half.

Serves 6

Made from canned salmon and port, the result is quite impressive, worth keeping for special occasions.

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