Salmon mousse

Ingredients

Directions

1. 1

   Peel or clean, wash and chop the vegetables. Peel and finely chop onion and garlic. Wash thyme, shake dry, remove leaves. Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil.

2. 2

   Mix cream cheese and yoghurt. Pluck the salmon into large pieces and add

3. 3

   Clean, wash and finely chop the celery. Clean and wash spring onions, dab dry and cut into fine rings. Wash dill, shake dry, pluck little flags from the stalks and chop finely, except for a little to garnish. Halve the lemon and squeeze the juice from one half. Add celery, spring onion, dill and 2 tbsp. lemon juice to the bowl and mix

4. 4

   Mix gelatine and 2 tablespoons of water and let it swell for about 2 minutes. Dissolve over a warm water bath while stirring. Add 2 tablespoons of the mousse mixture, stir and fold into the remaining mousse mixture. Season to taste with salt, pepper and Tabasco. Put the mixture into a silicone mould (24 cm x 10 cm, 1 litre capacity) rinsed with cold water, cover with cling film and chill for at least 6 hours, preferably overnight.

5. 5

   Carefully turn the mousse out of the mould onto a plate. Garnish with slices of lemon and cucumber and dill. Serve with thin toasted bread

6. 6

   waiting time approx. 6 hours