Cold salmon mousse

Name: Cold salmon mousse
Yield: Serves 8
Cuisine: Australian
Ingredients: 4 spring onions, finely chopped; 1 teaspoon mustard powder; freshly ground black pepper; 125 ml (½ cup) thickened cream, lightly whipped; 140 g (1 cup) finely diced celery; 415 g tinned red salmon, drained, skin and bones removed; ½ teaspoon salt; 1 tablespoon powdered gelatine; 2 teaspoons chopped capers; 60 ml (¼ cup) white-wine vinegar; 1 tablespoon mayonnaise; 1 tablespoon caster sugar; 1 tablespoon horseradish cream; 60 ml (¼ cup) water

Preparation info

Serves
8

Difficulty
Easy

Appears in

Tried, Tested and True

By Liz Harfull

Published 2018

About

This is Dr Felix Arnott’s own recipe—one of two he contributed to Fathers’ Delights. It is featured in the entree section of the book. Dr Arnott recommends using the best-quality salmon, and serving the mousse with a cucumber salad.

Ingredients

415 g tinned red salmon, drained, skin and bones removed
60 ml (¼ cup) white-wine vi

Oceania
Australia
Main course

Method

Lightly oil a 1 litre (4 cup) mould, or a small loaf pan (approximately 22 x 11 cm).

Put the salmon in a food processor with a tablespoon of the vinegar and process lightly.

Put the water in a small metal bowl. Sprinkle the gelatine over the cold water, place the bowl over hot water and stir until the gelatine is dissolved. Stir in the sugar, mustard, salt, horseradish, mayonnai