Tangy Salmon Mousse
418 g Canned pink Alaska salmon 15 g Gelatine 50 g Smoked salmon -- finely chopped 1 1/2 ts Minced fresh root ginger 150 ml Greek strained yogurt 175 g Curd cheese or Quark 2 Egg w...
Ingredients
- 418g canned pink alaska salmon
- 15g gelatine
- 50g smoked salmon
- 150ml greek strained yogurt
- 175g curd cheese or quark
- 2egg whites
- 2lg grapefruits
- 1tb walnut oil
Directions
- 1
418 g Canned pink Alaska salmon 15 g Gelatine 50 g Smoked salmon -- finely chopped 1 1/2 ts Minced fresh root ginger 150 ml Greek strained y
- 2
Heat the juice to almost boiling then sprinkle over the gelatine
- 3
Stir gently until completely dissolved
- 4
Mash the two types of salmon into a bowl and beat in the yogurt, cheese and 1 teaspoon of the ginger
- 5
Stir in the dissolved gelatine and cool until the mixture is just beginning to set
- 6
Whisk the egg whites until they form stiff peaks
- 7
Fold these into the salmon mixture then pour into a single 900ml / 1 1/2 pint fish mold or two 450ml / 3/4 pint moulds
- 8
Put into a refrigerator and leave until completely set