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Serves/Makes: 2

Ingredients:

• 1 (15 1/2-ounce / 440-mL) can pink or Sockeye salmon, undrained
• 1 (1 tablespoon / 15 mL) pack unflavored gelatine
• 2 tablespoons (30 mL) freshly squeezed lemon juice
• Rind of half a lemon
• 2 French shallots or 4 green onions
• 1/2 cup (125 mL) boiling water, white wine or sake
• 1/2 cup (125 mL) mayonnaise
• 1 teaspoon (5 mL) tarragon
  or
  1 tablespoon (15 mL) freshly minced dill
• 1 cup (250 mL) heavy cream (35%)
• Salt and pepper
• Stuffed hard-boiled eggs (optional)

How to cook:

• Transfer gelatine, lemon juice, lemon rind, shallots or green onions and boiling water, white wine or sake into a food processor or a blender.
• Mix together all ingredients, at high speed, until shallots or green onions are minced.
• Add mayonnaise, tarragon or dill and undrained salmon (if using canned salmon).
• Cover food processor or blender mix for 1 minute, at high speed.
• Whip cream fold whipped cream into salmon mixture, one third at a time, running food processor or blender for 20 seconds after each addition.
• Season to taste with salt and pepper.
• Rince a 4-cup (1-L) mold under cold running water pour in mousse, cover and refrigerate mold for 12 to 14 hours.
• To unmold, dip mold into warm water for 2 seconds turn mold over, onto a serving plate.
• If desired, garnish mousse all around with stuffed eggs.

Notes:

Preparation time: 20 minutes
Cooking time: none
Waiting time: 12 to 14 hours

Tips:

If you do not have any fresh salmon, use canned drained salmon. Delicate and light, perfect onto a table buffet, this salmon mousse is also ideal to serve on a hot summer day.

This recipe for Creamy Salmon Mousse serves/makes: 2

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Main Ingredient: Salmon
Preparation Method: Marinated/Uncooked