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Salmon Mousse

Yields1 ServingPreparation30 minsTotal4 hrs

This Salmon Mousse is delicious served at aperitif time or in individual portions as a first course. It can be prepared up to 3 days before serving.

 2 sachets of gelatin
 !/2 cup of cold water
 1 cup mayonnaise
 1/2 teaspoon of salt
 1/8 teaspoon Cayenne pepper
 2 teaspoons fresh lemon juice
 1/2 teaspoon Worcestershire sauce
 2 cans ( 213 g each) sockeye salmon, drained, broth reserved and crumbled
 1 cup fish broth ( salmon broth plus water)
 1/2 cup stuffed manzanilla olives, finely chopped
 1 hard-boiled egg, chopped
 2 scallions, finely chopped
 1/4 cup finely chopped celery
 Natural rusks
1

Very lightly oil an aspic mold, glass bowls or ramekins for a volume of 5 cups.

2

Sprinkle gelatin over 1/2 cup cold water. Let it swell and dissolve for a few seconds in the microwave until liquefied, but no more. Reserve.

3

In a large bowl, whisk together mayonnaise, salt, cayenne pepper, lemon juice and Worcestershire sauce. Gradually whisk in gelatin. Stir in fish stock. Refrigerate until mixture begins to set around the edges of the bowl. Check frequently; this step can take 15 to 30 minutes.

4

Meanwhile, in a second bowl, place the olives, hard-boiled egg, onions, celery and salmon. Set aside.

5

Using a wooden spoon, stir the fish and vegetables into the cooled liquid mixture. It is normal to see small pieces, this is what makes this mousse so charming. Pour immediately into the mold(s), cover with plastic wrap and refrigerate for 4 to 6 hours before serving. Serve accompanied with rusks.
The mousse will keep for 5 days in the refrigerator.