SALMON MOUSSE APPETIZERS OR STARTERS
mayonnaise for greasing a mould of your choice. I use a rubber small muffin mould or egg holder.
Thin slices of salmon to line the mould
1 envelope unflavored gelatine 1/4 cup cold water and 1/2 cup boiling water, for gelatin
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon grated onion
1/2 teaspoon paprika
1 teaspoon salt
2 cups poached or smoked salmon, flaked into small pieces
Dill to taste ( 4 little pieces)
1 cup whipped cream
Lemon slices
1 bunch parsley, washed and dried
Grease the mould with mayonnaise. Soften the gelatin in 1/4 cup cold water. Add 1/2 cup boiling water and stir well, until the gelatin has dissolved. Add the mayonnaise, lemon juice, lime juice, onion,, paprika, and salt and mix well. If you want a bite in it add a pinch of cannon pepper. Fold in the salmon .Add the whipped cream and finely chopped dill and continue folding until everything is well combined. Pour the mixture into the prepared mold. Cover with plastic wrap and chill in the fridge for 10 hours or overnight.
When ready to serve, unmold the mousse onto a large plate. Take the lemon and cut in wedges. Surround the mousse with parsley.
Photo and Recipe: Johan De V Swanepoel
