Fresh Salmon Mousse - 29/04/2015
Thinking about cream and that the bank holidays are looming, we thought you might like to try this delicious and easy to prepare mousse, yummy for lunch, as a starter or part of a buffet :-

Fresh Salmon Mousse


Butter for greasing
350g (12oz) fresh salmon (skinned and boned)
150ml (¼ pint) mayonnaise
150ml (¼ pint) double cream
Black pepper to taste
3 tablespoons chopped fresh chives

  1. Butter 6 individual ramekins
  2. Butter a large piece of foil and sprinkle with black pepper. Place the washed salmon onto the foil and seal into a parcel. Place on a baking sheet and cook in a pre-heated oven (180°C/350°F/Gas 4) for about 20 minutes. Remove from the oven then leave to cool
  3. Flake the salmon and purée either in a liquidizer or food processor
  4. Stir in the mayonnaise, double cream and black pepper and mix until creamy
  5. Snip the chives and stir into the mixture
  6. Divide the mousse between the 6 ramekins and place in the fridge to chill

Serve with triangles of toast, crackers or fresh crusty bread

Serves 6


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