Salmon Mousse

Salmon Mousse.
1 tin Red Sockeye Salmon. Laurel Wreath – Green tin is best.)
1/2 cup Mayonnaise
2 Teaspoons lemon Juice.
1/2 cup cream.
1 cube Chicken Stock.
Salt and pepper to taste
1 small onion finely chopped.
1 tablespoon gelatine in 1 cup boiling water,.

Put Salmon plus Salmon juice from tin, mayonnaise, lemon juice,
chicken stock into vitamizer, or bowl with cooled gelatine and
water mix for 20 seconds, then add half cup of cream
and mix for 10 seconds.
Pour into oiled mould and refrigerate for at least 2 hours.
Run knife around outside of Salmon Mousse when ready to turn out.
Great on little rounds of brown bread oven toasted, butter one side placed on Baking paper and cook until browned.


Contact us today for more information:

Tel: +64-9-2666 666
Fax: +64-9-2662 992


PO Box 97-855
Manukau 2241
Auckland, New Zealand

131 Kerrs Road
Auckland, New Zealand

*Anchor Wire Ltd is only bound by supplier and purchaser terms if confirmed in writing.




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