Salmon and Lettuce Ring

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

Pink and green is one of my favourite colour combinations, especially when they taste as good as this simple salmon mousse wrapped up in lettuce leaves. Because of its attractive appearance, this makes a perfect first course or buffet party dish, or you could serve it as the main course for a light but elegant summer lunch.


  • 1–2 round or Cos lettuces (depending on size), separated into leaves
  • 750g (lb) salmon


Generously smear a 1.2-litre (2-pint) ring-mould tin with olive oil. Bring a saucepan of salted water to the boil and then plunge in the separated lettuce leaves just until they turn limp. Drain the leaves well in a strainer by pressing down with the back of a wooden spoon to squeeze out the water,