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Dairy Free Salmon Mousse  CD  HD  20mins plus chilling

Serves 4     Cold   Hors d'oeuvre   Starters   Dairy Gluten Wheat Free  Eggless

Ingredients

200g/7oz tinned or freshly cooked Salmon, skinned and boned

125g/5oz Soft Tofu

3/4 teasp Freshly chopped Dill

1 tbsp Lemon Juice

2 tbsp Onion, very finely chopped or grated

1 Envelope Gelatine

90ml/3fl.oz. hot Fresh Chicken Stock

Salad leaves and Vinaigrette to serve

Instructions

1. Place the salmon, tofu, dill, lemon juice and onion in a food processor or blender and process until smooth.

2. Soften the gelatin in a little warm water, then stir into the hot chicken stock.

3. Add the stock mixture to the fish mixture and mix well then pour into an oiled mould or loaf tin. Chill for at least 3 hours until set.

4. To serve - unmould the mousse on to a serving platter and garnish with mixed baby salad leaves or rocket. Drizzle the salad with vinaigrette. Cut into slices.

 

Dairy free Recipes   |  Egg Free Recipes  |  Gluten Free Recipes  |  Vegan Recipes

 

 

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