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Salmon mousses

Sarah Beeny updates her Grandma's favourite salmon mousse for a light meal after the indulgence of Christmas Day.

Serves 5 to 6

Ingredients

  • Tin of pink salmon, drained
  • 1tbsp Mayonnaise
  • good splash of Worcestershire sauce
  • 2 sachets of gelatine
  • juice of half a lemon
  • 570ml single cream
  • Fresh parsley to serve
  • Lemon, cut into wedges
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Method

  1. Put the salmon, cream, mayonnaise, Worcestershire sauce and lemon juice and blitz until smooth.
  2. In a small bowl melt the gelatin in hot water then pour into the food processor and blend well.
  3. Put the mixture into ramekins or one big bowl and set in the fridge overnight.
  4. Remove from the ramekins by putting them into a bain marie for 30 seconds. Turn out onto a plate.
  5. Serve with melba toast, lemon wedges and a sprig of parsley.
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