Hookery Cookery Home > Christmas Recipes >

Salmon Mousse with Avocado

Serves 6-8


Why not give good old prawn cocktail a miss this year and impress with this succulent salmon mousse and avocado

  • 2 avocados, peeled
  • juice of half a lemon
  • 8 oz. 9225g) can red salmon
  • 2 egg whites
  • three tbsps. water
  • three quarters of an ounce (20g) butter
  • three quarters of an ounce (20g) plain flour
  • 0.4 oz. (11g) sachet powdered gelatine
  • 3-4 drops Tabasco sauce
  • half a pint (285ml) milk
  • 1 tbsp. pink peppercorns

    Cooking Instructions:
    1. Drain and mash the salmon
    2. Halve the avocados, slice thinly, and dip in the lemon juice
    3. Lightly oil a 2 pint (1 litre) soufflé dish
    4. Gently melt the butter in a saucepan, blend in the flour, and cook for one minute
    5. Add the milk, stirring continuously until the sauce thickens
    6. Remove from heat and cool
    7. Dissolve the gelatine in water as directed on the packet
    8. Blend in the remaining ingredients other than the egg whites and mix well
    9. Whisk the egg whites until stiff and fold into the salmon mixture
    10. Pour into the soufflé dish and chill until set
    11. Spoon salmon mousse onto individual plates, garnish with peppercorns and arrange avocado slices round
    12. Serve with wafer thin slices of fresh brown bread and butter if desired

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000