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 :-
Ingredients:
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
Method:
- Butter 6 individual ramekins
- 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
- Flake the salmon and purée either in a liquidizer or food processor
- Stir in the mayonnaise, double cream and black pepper and mix until creamy
- Snip the chives and stir into the mixture
- 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
