Salmon Mousse

== Ingredients ==
* 1 tin of pink salmon (415 grams), drained with liquid reserved
* 1 tbsp unflavoured gelatine
* 1 tbsp Worcestershire sauce
* ½ small onion, finely chopped
* ½ cup mayonnaise (fat-free works well)
* juice of half a lemon (~1 tbsp)
* salt and pepper to taste
== Directions ==
# Drain the salmon and keep the liquid.
# Measure the reserved liquid from the tin and top up with water to make 125 ml (½ cup).
# Place this in a pot, and slowly sprinkle the gelatine on top, this will make the dissolving process easier.
# Heat gently until the gelatine is completely dissolved, stirring frequently.
# Let this broth-like liquid cool slightly.
# Put all other ingredients in a blender, and add the lukewarm broth on top.
# Blend until smooth, add salt and pepper to taste (add more Worcestershire sauce if desired).
# Place in moulds and refrigerate.
# You can use fancy gelatine moulds or line a loaf pan with plastic wrap and cut slices when needed.
# This freezes very well.
Category:Australian Appetizers
Category:Mousse Recipes
Category:Salmon Recipes
Category:Gelatin Recipes
Category:Onion Recipes
Category:Mayonnaise Recipes
Category:Lemon juice Recipes