Salmon Mousse.

Salmon Mousse

Christmas memories when I was little have always been filled with Grandma’s salmon mousse, hiding from opening Champagne, the sound used to terrify me. Last Christmas Mum and I made the Salmon Mousse and it sort of ended in a bit of a disaster as we didn’t add enough gelatine. However, this year we did pretty well in re-creating the Salmon Mousse. The recipe was copied from a Woman’s magazine in the early 90s and has been posted at the end of the post. This is a time consuming appetiser, 2-3 hours from start to finish. We typically make it on Christmas Eve morning, to give the mousse plenty of time to set.

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Salmon Mousse

Ingredients:
• 10 oz Thinly sliced smoked salmon
• 8 oz cod fillet (skinned)
• 8 oz smoked haddock (skinned)
• 1 pint of milk
• 1 small onion (peeled)
• 1 small carrot (peeled and sliced)
• 1 celery stick (trimmed and sliced)
• 2 fresh bay leaves
• Fresh dill
• 1 oz butter
• 1 oz flour
• Salt and Pepper
• 4 oz prawns (peeled and chopped)
• 1 tablespoon tomato puree
• ½ oz gelatine
• ½ pint whipping cream
• Salad
• Lemon Slices

Steps:
1. Cut out a thin circle of grease proof paper that will sit in the base of a 2 ring mould. Lightly oil the mould. Place the paper in the mould base and brush with oil.
2. Line the prepared mould with salmon, overlapping the slices lightly and allow a little to hang over the edge, cover and leave in fridge. (Try and find salmon that is as long as possible, to allow for the overhang.)
3. Wash and dry the cod and haddock. Place the cod in a large frying pan with a pint of milk, onion, carrot, celery and bay leaf. Poach gently for 10-12 minutes until the fish is cooked. Remove the cod from pan, leave it to cool.
4. Add smoked haddock to the pan, topping up with more water if needed to cover the fish. Poach the haddock until cooked. Drain and allow the haddock to cool.
5. When both cod and haddock are cool, flake with fork. Add plenty of salt and pepper to the fish.
6. Make a white sauce using butter, flour, milk, ensure the sauce is very thick.
7. Place the fish in separate bowls, divide two thirds of the white sauce between each. In a third bowl, add prawns, tomato puree and the remaining sauce. Add dill to the cod. Mix all bowls well!
8. Dissolve gelatine with 6 tablespoons of boiling water. Add 2 tablespoons of the gelatine to each mixture.
9. Whip the cream until soft peaks form, then stir equal amounts to each mixture.
10. Take the mould out of the fridge, first layer is adding the prawn mixture. Then add the cod mixture, then add the smoked haddock. Smoothing between each layer.
11. When all the fish has been added, bring the overhanging salmon over the top to cover the mixture completely. Or add more salmon to the base.
12. Leave to set in the fridge for at least 4 hours.
13. When ready to serve, carefully loosen the mould, garnish with salad, lemon and more dill.