Tangy Salmon Mousse

* Exported from MasterCook *

TANGY SALMON MOUSSE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
418 g Canned pink Alaska salmon
15 g Gelatine
50 g Smoked salmon
-- finely chopped
1 1/2 ts Minced fresh root ginger
150 ml Greek strained yogurt
175 g Curd cheese or Quark
2 Egg whites
2 lg Grapefruits
1 tb Walnut oil
2 tb Grapefruit juice
Mixed colored salad leaves
Avocado for garnish

Drain the can of salmon. Heat the juice to almost
boiling then sprinkle over the gelatine. Stir gently
until completely dissolved.

Mash the two types of salmon into a bowl and beat in
the yogurt, cheese and 1 teaspoon of the ginger. Stir
in the dissolved gelatine and cool until the mixture
is just beginning to set. Whisk the egg whites until
they form stiff peaks. Fold these into the salmon
mixture then pour into a single 900ml / 1 1/2 pint
fish mold or two 450ml / 3/4 pint moulds. Put into a
refrigerator and leave until completely set.

Peel the grapefruits and remove the pith from around
each segment. Put the segments into a bowl along with
the remaining ginger, walnut oil and grapefruit juice.
Mix well and allow to stand for about 1 hour to
marinade. Arrange the salad leaves and avocado on
serving plates and very carefully turn the mousse out
onto them. Just before serving, arrange the marinaded
grapefruit segments onto the salad and sprinkle the
juices over.

Cook's Note: To turn out the mousses more easily,
first dip the moulds into hot water to loosen the
sides then invert them onto the serving plates. Pick
up the plates and very gently shake from side to side.
The mousses should drop out.

Serves 8-10. Approx. 130 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes
Reprinted with permission from Alaska Seafood
Marketing Institute Meal-Master compatible recipe
format courtesy of Karen Mintzias



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