Salmon Mousse

  • 225g/8oz cooked salmon
  • 300ml/1/2 pint cold bechamel sauce
  • 150ml/1/4 pint mayonnaise
  • Salt and pepper
  • 1/2 oz gelatin, dissolved in 3 tbsp water
  • 75ml/21/2fl oz doubel cream, whipped
  • 50g/2 oz chopped prawns

1. Oil dish. Pound salmon until smooth. Add bechamel sauce and mayonnaise to salmon a little at a time. Season.

2. Fold in dissolved gelatin, cream and prawns. Turn into mould and leave to set.

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