Salmon Mousse
Canned red salmon is blended with bechamel sauce, chinese cabbage leaves, radish and cucumber to produce a light tantalising mousse.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 4 | Mousse, Canned | Starter | Chill | Over 1 hour |
Ingredients:
- 205g can red salmon
- salt and freshly ground black pepper
- 15ml spoon sherry
- 300ml Bechamel sauce
- 3 x 15ml spoons whipped cream
- Shredded Chinese cabbage leaves
- Sliced radishes
- Chopped cucumber
Method:
Drain and flake the salmon, add salt and pepper to taste and sherry.
Stir in the cooled sauce, then work in an electric blender for about 30 seconds until smooth. Turn into a basin. Fold in the cream. Spoon into freezerproof ramekin dishes and chill.
To freeze, cover each dish with foil, place them all in a polythene bag, seal, label and freeze.
To serve, thaw covered, in the refrigerator for about 8 hours. Top with cabbage, radish and cucumber.
Recipe provided by...
Sainsbury's Supermarkets Ltd
Click here for more information about this recipe provider.
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