Name: Salmon mousse with lemon and honey dressing
Yield: 6 servings
Cuisine: Fish/Seafood
Ingredients: 300.00 g salmon tinned; 250.00 g cottage cheese creamed; 65.00 ml walnuts chopped; 2.00 eggs seperated; 0.00 salt and freshly ground black pepper; 10.00 ml Sheridans gelatine; 30.00 ml water; 1.00 lemon zest and juice; 10.00 ml honey clear; 45.00 ml fresh chillies 573; 200.00 g salmon smoked; 0.00 lettuce; 1.00 avocado; 0.00 lemon slices, to garnish; 0.00 cheese straws

Recipe Disclaimer

Tap for method

Ingredients (15)

MOUSSE

300.00 g	salmon — tinned
250.00 g	cottage cheese — creamed
65.00 ml	walnuts — chopped
2.00	eggs — seperated
0.00	salt and freshly ground black pepper
10.00 ml	Sheridans gelatine
30.00 ml	water

DRESSING

1.00	lemon — zest and juice
10.00 ml	honey — clear
45.00 ml	fresh chillies — 573

To serve

200.00 g	salmon — smoked
0.00	lettuce
1.00	avocado
0.00	lemon — slices, to garnish
0.00	cheese straws

Tap for ingredients

Method:

Christmas lunch needn’t be elaborate or overly time-consuming.
With good planning, you can cook a delicious feast for your guests and family – and still be able to relax and enjoy the day with them. Make sure you have colourful table settings, as well as plenty of good wine and soft drinks.

Flake salmon with fork.
Beat together cheese, walnuts and egg yolks.
Season and mix into salmon.
Dissolve gelatine in water over a pan of simmering water, then stir into salmon mixture.
Whisk egg whites until just stiff and fold into salmon mixture.
Cover and chill for at least three hours, or until firm.
Measure the dressing ingredients into a jar, season and shake, then chill.
To serve
Arrange lettuce leaves and slices of smoked salmon and
avocado on plates, then add a spoonful of salmon mousse to each one.
Drizzle over some dressing and serve with cheese straws or melba toast.