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Salmon mousse with lemon and honey dressing

Recipe from: 12/1/2003 12:00:00 AM

Ingredients 18
Servings 6


  • Mousse
  • 300
    canned salmon
  • 250
    creamed cottage cheese
  • 65
    chopped walnuts
  • 2
    eggs, separated
  • salt and freshly ground pepper
  • 10
  • 30
  • Dressing
  • 1
    lemon, grated rind and juice
  • 10
    clear honey
  • 45
    olive oil
  • To serve
  • 200
    smoked salmon
  • lettuce leaves
  • 1
    avocado, sliced
  • lemon slices to garnish
  • cheese straws


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.


Read more on: fish/seafood

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