Salmon Mousse with Herb Salad recipe

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01/05/2012

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A light and summery appetizer - why not try this Salmon Mousse with Herb Salad recipe

Ingredients

1 1/2 envelopes (22.5 ml) gelatine
reserved liquid from fish
1 x 415 g tin pink salmon, skin and bones removed but retaining juices
1 small onion, roughly chopped
1 T (15 ml) lemon juice
1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
1 t (5 ml) Ina Paarman's Chilli & Garlic Seasoning
2 T (30 ml) Ina Paarman's Sweet Chilli Chutney
3 T (45 ml) Ina Paarman's Tomato Pesto
1 cup (250 ml) cream

Directions

Sprinkle the dry gelatine powder over the reserved liquid from fish. Leave to sponge for 10 minutes. Heat gelatine in the microwave for +- 40 seconds and stir to dissolve.
Mix all the ingredients, except the cream, in a food processor or liquidiser until smooth. Chill in the refrigerator until beginning to set.
Whip the cream and lightly fold into the mousse.
Taste and adjust the seasoning.
Spoon into individual moulds or a small terrine loaf pan. Allow to set in the refrigerator. Turn out and garnish.

Herb Salad
Choose a selection of herbs and edible flowers, scatter on the plate around the mousse. If you like, you can add one or two curls of smoked salmon. Drizzle with Ina's Caesar Dressing.

Servings

Serves 8

By: Ina Paarman

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views: 6761 avg rating: 2.73 votes: 11