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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lanís Salmon Mousse Recipe

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This recipe for Lanís Salmon Mousse, by , is from Artz and Kay Pharmacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Margaret McKellar

Category:
Category:

Ingredients:  
Ingredients:  
1x440g tin John West Red Salmon,(you may use pink salmon, but I like red for more flavour)
3/4 cup thick mayonnaise, a good brand.
1 tbs gelatine
1 tsp chopped parsley
1 tsp chopped chives
2 to 3 spring onions, finely sliced
3 hard boiled eggs, mashed not too fine
150ml cream (whipped)
2 tsp lemon juice
Salt & Pepper

Directions:
Directions:
Drain and flake salmon, reserve liquid. Lightly fold through mashed eggs and herbs.
Make liquid up to 3/4 cup with water. Melt gelatine in small amount of liquid over hot water.
Add mayonnaise, rest of liquid and gelatine mix to salmon, and lightly fold through.
Add lemon juice then whipped cream and sp. onions.
Pour into a well-greased fish mould, if you have one, I use olive oil, and refrigerate for several hours.
Carefully unmould onto a platter, and garnish with very finely sliced gherkins, for the fins, or green ends of spring onions.
(I finely slice them and place in iced water, for a couple of hours, till they curl).

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Best served on non-moving vehicles

 

 

 

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