Cold Hors d'oeuvre
Starters Dairy Gluten Wheat Free Eggless
200g/7oz tinned or
freshly cooked Salmon, skinned and boned
125g/5oz Soft Tofu
3/4 teasp Freshly
1 tbsp Lemon Juice
2 tbsp Onion, very
finely chopped or grated
1 Envelope Gelatine
90ml/3fl.oz. hot Fresh
Salad leaves and
Vinaigrette to serve
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
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
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