You will need
1 ½ T (15 g) gelatine powder
4 T (60 ml) cold water
¾ cup (180 ml) boiling water
2 x 25 g Ina Paarman’s Liquid Fish Stock
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
220g tin pink salmon, skin and bones removed but retaining juices *
1 small onion, grated
¼ cup (60 ml) Ina Paarman’s Sun-dried Tomato Pesto
5 drops Tabasco
½ cup (125 ml) grated cucumber
1 t (5 ml) Worcestershire sauce
1 T (15 ml) lemon juice
½ t (2.5 ml) sugar
1 cup (250 ml) fresh cream
lemon cheeks or wedges
borage flowers or fennel
Mix all the ingredients except the cream, in a food processor or liquidiser until smooth. Chill in the refrigerator until half-set.
Whip the cream until firm and fold lightly into the mousse.
Taste and adjust the seasoning. Spray a fish shaped mould with a non-stick spray. Pour mixture into the fish mould, small terrine or loaf pan. Allow to set in the refrigerator overnight.
Turn out, garnish and serve.
Very important: Measure gelatine accurately, too much and the texture is like rubber, too little, and the mixture won’t set.
Stiffly beaten egg-whites and/or cream will lift and lighten gelatine mousses. Ensure that the gelatine mixture has thickened before adding these, so that the two mixtures have similar consistencies. Otherwise the mixtures will separate and from a fluffy layer on top and a rubbery layer below.
*Substitutes for tinned salmon
If tinned salmon is not available, use 200 g lightly poached salmon trout or Norwegian salmon. Remove skin, bones and flake.