Smoked salmon mousse (for 8) (apologies for those in USA or Europe as these measurements are all in 'imperial' - hopefully you will have a recipe book which translate!)
- 3 fl.oz white wine
- bay leaf
- 5 fl.oz fish or chicken stock
- 1.5 tbsp crushed black pepper
- pinch cayenne pepper
- 1 tbsp lemon juice
- small squeeze tomato puree
- 8oz smoked salmon minced
- 8 fl. oz double cream
- 7 oz yoghurt
- small pack (half ounce) gelatine powder
- 3 fl oz water
- tsp. oil
Boil wine, bayleaf, stock, pepper, cayenne and lemon juice rapidly for 3 to 4 minutes until reduced by half. Pour through a fine sieve and stir in tomato puree. Mix this liquid into the minced salmon. Whip the cream until stiff and fold the yoghurt in. Fold the cream / yoghurt mix into the salmon. Dissolve the gelatine in the water. Allow it to cool and then stir into the salmon mixture. Lightly oil a loaf tin and pour in the mixture. Allow to set in the fridge and then before serving run a knife round the edge and turn out and decorate as you wish with parsley/lemon/cucumber etc... ENJOY!
I probably won't have time again to blog or comment before I leave and so the next one will be when I return to Australia... Meanwhile you could check out my blogging friend That's Not My Age 's post - for a last fleeting look at the Semi Expat cottage!! (That's Not My Age is featured in the British Press and has a wonderful blog - you would be mad not to follow her ).