Easter is here and so I thought I would share the recipe for my favourite appetiser, Salmon Mousse. It’s perfect for entertaining large crowds of people. Whenever I serve this “very popular” salmon mousse, there’s always someone who wants the recipe. So here it is. Below is a photograph to show you how to make this wonderful starter look even more appetizing.
Depending upon one’s dietary observances, if you are vegetarian or Vegan do be aware that this recipe does contain gelatine.
So here you go ….
Equipment you need
- Salmon or Shrimp Mold
- 1 can/tin Condensed Soup-Cream of Tomato, 295G (I used Bachelor’s) – do not add water
- 8 Ounces or 225G of Philadelphia cream cheese
- 1 envelope unflavoured gelatine
- ½ cup finely chopped celery
- ½ cup finely chopped onion (white not spring)
- ½ finely chopped green pepper
- 1 cup Mayonnaise (I used Hellmann’s)
- Dash of Worcestershire sauce
- A squeeze of fresh lemon
- For: Salmon Mold-3 cans/tins 213G each Wild Alaskan Red Salmon, drained
- Or: Shrimp Mold-3 cans/tins small cooked shrimp, drained, about 4 ounces each (or equivalent)
- Oil mold pan well with olive oil (I used a tin shaped like a lobster).
- Blend tomato soup and cream cheese in top section of double boiler pan. Stir until lumps dissolve.
- Mix in gelatine. Take off heat.
- When cool, add other ingredients.
- Pour into mold and chill in refrigerator (overnight is best).
- Unmold carefully using a bread knife to loosen up sides and/or briefly sitting in hot water.
- Place on large platter. Decorate with celery, olives, cucumbers or lemon slices.
- Serve with Carrs’s Original Melts crackers, wheat biscuits or bread rounds. Recipe makes a little over 1 ½ pints.
Hope you enjoy!
Click here to check out my new recipe page regularly for more of my favourite dishes and desserts – there’s a great Beetroot Burger recipe there or why not try out my Tasty Chocolate Brownie recipe as an extra special treat this Easter.
I will be adding more recipes soon, but for now …
This Tasty Chocolate Brownie recipe was from You magazine, published with the Daily Mail. I did make some changes, like substituting regular organic milk for almond milk and using ¼ tsp almond extract. I also substituted 1/2 tsp vanilla extract for the vanilla seeds. For variation, when cooled - try icing with chocolate icing and topping with halved walnuts. Wicked!!!!
- Oil for greasing
- 75g (3oz) oats
- 200g (7oz) dried dates, pitted
- 125g (4 ½ oz) unsalted butter, melted
- 75g (3oz) unsweetened cocoa powder
- 5 tbsp unsweetened almond milk
- 2 free range eggs
- 1 tsp baking powder
- Seeds from 1 vanilla pod
- Preheat oven to 180c (fan 160c) 350f, gas mark 4.
- Grease and line an 18cm (7in) square baking tin with parchment/wax paper and set aside.
- Put the oats in a food processor and blitz until they become a powder or fine flour. Add dates, butter, cocoa powder, milk, eggs, baking powder and vanilla seeds and process until the mixture is smooth and fudgy.
- Spoon the brownie mix into the baking tin smoothing the top evenly with the back of a spoon.
- Bake 12-15 minutes until firm on top but a little soft in centre
- Once cooked, remove from oven and leave to cool. Cut into nine squares and serve.
Hope you enjoy! Click here to check out my new recipe page regularly for more of my favourite dishes and desserts - there's a great Beetroot Burger recipe there for you to try. I will be adding more recipes soon.
After many requests I have decided to set up a recipe page and share with you some of my favourite foodie finds that are to only good for you but which taste divine too! Here is a Beetroot Burger recipe - I discovered this in the Daily Mail. The first time I made it EXACTLY like the recipe. It will make 4 patties.
The second time I made the burgers, I tripled the recipe and left out the cannallini beans, added 2 more eggs, more bread crumbs, and feta cheese. I did not sauté the onions and spices, first. In that case it’s better to use ground cumin and garlic powder. It made 9-10 nicely sized burger patties.
The texture should be like minced meat - if not add more binding ingredients. I’ve found the combination of cumin and nigella gives it a meaty-like flavour. Don’t leave either spice out!
- 2 large whole beetroots, RAW and grated
- 1- 400g tin of cannallini beans blended to a paste
- 100g breadcrumbs (I used dry and not fresh)
- 1 onion finely diced
- 1 clove of garlic, crushed
- Handful of fresh parsley, chopped
- 1 tsp chilli flakes
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- Olive oil or any oil of your choosing
- Add onion and garlic to a hot pan of oil and soften for 5 minutes
- Add Nigella seeds, cumin, parsley and chilli and cook for a further few minutes.
- Add beetroot, breadcrumbs, beans, egg, and onion mixture to a large bowl and mix with your hands.
- Form into four round patties and leave in the fridge for an hour.
- Brush patties with oil and grill for 10 minutes on each side.
Hope you enjoy! Click here to check out my new recipe page regularly for more of my favourite dishes and desserts - there's a great Chocolate Brownie recipe for you to try which will be great for a little Christmas treat. I will be adding more recipes soon.