Salmon Mousse

• 1 lb (450 g) fresh salmon
• ½ pint (3

Place the salmon in a square of buttered kitchen foil, fold up the edges to wrap the fish in a parcel. Place in a large saucepan, cover with cold water and bring slowly to the boil. Simmer gently for 10 minutes, then drain and allow to cool. When cold, unwrap the salmon carefully. Remove the skin and all bones from the salmon and set the flesh aside until needed.

Measure the milk into a