Ingredients:
• 425g canned salmon
• 1 1/2 tbsp gelatine
• 1 cup drained EASIYO yogurt (4-5 hours)
• 2 tbsp lemon juice
• 1 tsp lemon rind
• 1 cup EASIYO yogurt
• dash of Tabasco to taste
• 1 tsp ground nutmeg
• 3 sprig onions, finely chopped
• salt and ground pepper
• fresh basil 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.