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Salmon Mousse


1/2 cup of water
1 tablespoon gelatine
1 small can of red salmon
1/2 cup sour cream
1 tablespoon lemon juice
2 spring onions (chopped)
pepper to taste
4 lettuce leaves

Soften gelatine in water (dissolve). Mix dissolved gelatine with salmon, sour cream, lemon juice, spring onions and pepper. Pour into 4 1/2 cup moulds, and refrigerate over night. Turn out onto lettuce leaves, on plates.

Serves 4




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.