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Salmon Mousse Starter

This recipe has been tried and tested many times, use it with complete confidence. We garnished the individual mousse portions with salmon trout ribbons and baby salad leaves.
Salmon Mousse Starter
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You Will Need:

Garnish
  • 1 envelope (15 ml) gelatine
  • 4 T (60 ml) cold water
  • 415 g tin pink salmon, skin and bones removed but retaining juices
  • ½ cup (125 ml) strained salmon liquid and water
  • 1 small onion, roughly chopped
  • 1 cup (250 ml) good quality mayonnaise
  • 1 x 25 g Ina Paarman's Liquid Fish Stock
  • ½ cup (125 ml) grated cucumber
  • 2 T (30 ml) fish paste (anchovette)*
  • 1 t (5 ml) Ina Paarman's Green Onion Seasoning
  • 1 cup (250 ml) fresh cream
  • 2 x 200 g smoked salmon trout ribbons
  • fresh rocket and watercress
  • Ina Paarman's Classic Balsamic Vinaigrette

Ina’s Tip

* Decant the dressing into a plastic bottle with a nozzle tip for easy dispensing at the last minute. * Start collecting oval shaped fresh cream containers, PnP Choice Brand has a really nice shape, ideal for setting the mousses in. Cut the containers down to ± 5 cm deep. * We used the pink salmon from Woolworths. * If fish paste (anchovette) is not available you can increase the Liquid Fish Stock sachets from 1 (25 g) to 2 (50 g)

Method:

Sprinkle the dry gelatine powder over the cold water. Leave to stand for ± 10 minutes to form a sponge. Bring strained salmon liquid and water to the boil. Dissolve the gelatine sponge in this hot liquid.

Blend the dissolved gelatine with all the listed ingredients except the cream, in a food processor or liquidiser. Chill in the refrigerator until beginning to firm a little.

Whip the cream and fold lightly into the mousse. Taste and adjust the seasoning.

Line small moulds with a double layer of clingfilm. Fill the moulds with mousse, cover and leave in the fridge to firm (overnight or for up to two days). Turn out onto medium plates (fish plates). Freezing is not recommended.

Garnish

Cut salmon ribbons in half lengthways and drape over the mousses. Add greens. Drizzle with Balsamic Vinaigrette just before serving.

* If fish paste (anchovette) is not available you can increase the Liquid Fish Stock sachets from 1 (25 g) to 2 (50 g)

Salmon Mousse Starter

This recipe has been tried and tested many times, use it with complete confidence. We garnished the individual mousse portions with salmon trout ribbons and baby salad leaves.
Salmon Mousse Starter

You Will Need:

Garnish
  • 1 envelope (15 ml) gelatine
  • 4 T (60 ml) cold water
  • 415 g tin pink salmon, skin and bones removed but retaining juices
  • ½ cup (125 ml) strained salmon liquid and water
  • 1 small onion, roughly chopped
  • 1 cup (250 ml) good quality mayonnaise
  • 1 x 25 g Ina Paarman's Liquid Fish Stock
  • ½ cup (125 ml) grated cucumber
  • 2 T (30 ml) fish paste (anchovette)*
  • 1 t (5 ml) Ina Paarman's Green Onion Seasoning
  • 1 cup (250 ml) fresh cream
  • 2 x 200 g smoked salmon trout ribbons
  • fresh rocket and watercress
  • Ina Paarman's Classic Balsamic Vinaigrette
Ina’s Tip

* Decant the dressing into a plastic bottle with a nozzle tip for easy dispensing at the last minute. * Start collecting oval shaped fresh cream containers, PnP Choice Brand has a really nice shape, ideal for setting the mousses in. Cut the containers down to ± 5 cm deep. * We used the pink salmon from Woolworths. * If fish paste (anchovette) is not available you can increase the Liquid Fish Stock sachets from 1 (25 g) to 2 (50 g)

Method:

Sprinkle the dry gelatine powder over the cold water. Leave to stand for ± 10 minutes to form a sponge. Bring strained salmon liquid and water to the boil. Dissolve the gelatine sponge in this hot liquid.

Blend the dissolved gelatine with all the listed ingredients except the cream, in a food processor or liquidiser. Chill in the refrigerator until beginning to firm a little.

Whip the cream and fold lightly into the mousse. Taste and adjust the seasoning.

Line small moulds with a double layer of clingfilm. Fill the moulds with mousse, cover and leave in the fridge to firm (overnight or for up to two days). Turn out onto medium plates (fish plates). Freezing is not recommended.

Garnish

Cut salmon ribbons in half lengthways and drape over the mousses. Add greens. Drizzle with Balsamic Vinaigrette just before serving.

* If fish paste (anchovette) is not available you can increase the Liquid Fish Stock sachets from 1 (25 g) to 2 (50 g)

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