Name: Salmon mousse with lemon and honey dressing
Yield: 6 servings
Cuisine: Boil
Ingredients: mousse; 300.00 g salmon tinned and drained; 250.00 g cottage cheese creamed; 2.00 eggs seperated; sea 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; to serve to serve; 200.00 g salmon smoked; lettuce; lemon sliced; bread melba toast

Recipe Disclaimer

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Ingredients (15)

	mousse
300.00 g	salmon — tinned and drained
250.00 g	cottage cheese — creamed
2.00	eggs — seperated
	sea 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 — to serve
200.00 g	salmon — smoked
	lettuce
	lemon — sliced
	bread — melba toast

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Method:

1. Flake fish with a fork. Beat together cheese and egg yolks, season and mix into salmon.
2. 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.
3. Measure the dressing ingredients into a jar, season, shake, then chill.
TO SERVE: Arrange lettuce leaves and slices of smoked salmon on plates then add a spoonful of the salmon mousse.
Drizzle over some dressing and serve with melba toast.