Salmon mousse - goes with anything
The most beautiful salads are those that have something that contrasts the leaves and that can be stacked in the middle of the plate. A great way to achieve that killer effect is to make your own salmon mousse.
Easiest is to use a large 200g can of salmon – preferably red – and carefully take the little bones and bits of skin out. Then puree the fish meat with the liquid (that was in the can).
Mix in 2 tablespoons of mayo, 1/2 a tbsp of tomato ketchup and 1 of lemon juice. Add a couple of good pinches of salt and pepper and some tabasco sauce to taste.
Soak 3 sheets of gelatine in a lot of water until they’re soft. Heat a little bit (2 tablespoons) of dry white wine in a pan and take it off the fire. Squeeze the water out of the gelatine and make the sheets dissolve in the wine. Mix this with the salmon.
Whip 125ml of cream (i.e. a small cup) until it’s almost completely stiff. Fold it into the salmon puree. Rinse a small cake tray or a couple of ramekins with cold water and fill up with mousse. Best is to fill the tray or the ramekins all the way to the rim. Smoothen the surface and cover in clingfilm.
After at least 3 hours in the fridge, it should be firm enough to be thrown on a board or plate. Test that first — better safe than sorry. A cake-shaped terrine can be cut into artsy slices, little ramekins can be used for individual heaps — each on its own plate.
You can use salmon mousse to garnish almost anything, and vice versa: you can add almost any set of green leaves to turn it into a tasty salad. Cress is also very nice with it. Top it off with a nice dollop of salmon eggs.
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