Salmon Mousse

Ingredients

• 1 x 425g can salmon
• 1 1/2 tbsps gelatine
• 1 cup drained (4-5 hrs) EasiYo yogurt
• 2 tbsps lemon juice
• 1 tbsp grated lemon zest
• 1 cup EasiYo yogurt
• dash of Tabsco sauce to taste
• 1 tbsp ground nutmeg
• 3 spring onions, finely chopped
• salt and freshly ground pepper
• fresh basil leaves to garnish

Method

Drain the salmon, preserving the liquid in a bowl. Mix gelatine with salmon liquid and heat until dissolved.

Mash salmon and blend with drained yogurt, lemon juice, lemon rind, the extra EASIYO yogurt, Tabasco and nutmeg.

Fold in dissolved gelatine and spring onions. Season to taste.
Pour mixture into lightly oiled 1 litre mould. Smooth the top and refrigerate until set.

For serving, quickly dip the bottom of the mould into hot water to loosen, then turn onto serving plate. Garnish with fresh basil.

Variations/Comments

For and elegant presentation of the mousse, use a fish shaped mould. Electric blender will give superior results.

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