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Dairy Free Salmon Mousse CD HD 20mins plus chillingServes 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.
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