I asked friend E this morning if I could put on her Salmon Mousse recipe (which makes a tin of salmon go a long way you may remember) she is delighted to let you all have it. Do give it a try - all the ingredients are things likely to be in the store cupboard and it really is delicious.
Salmon or Tuna Mousse.
1 200g tin of salmon or tuna.
1 small tin evaporated milk.
gelatine to set one pint.
2 tablespoons warm water
1 tea spoon lemon juice.
2 tablespoons mayonnaise.
1 teaspoon creamed horseradish sauce (optional).
Put the gelatine into the warm water and leave it on a very low heat
to completely dissolve. Flake fish into a bowl (remove any skin and bones) and add mayo, horseradish and lemon juice. Whisk up
the evap milk until it is stiff and then gradually add the gelatine and water mixture, stirring carefully. Stir this into the fish mixture and chill (preferably overnight). Decorate with cucumber and serve.
E adds a little tomato puree to make the mousse a bit pinker.
This looks lovely on a buffet table and really does taste very good.
From the ridiculous to the sublime. My son (made out of words on my side bar) put a clip from u-tube of the funeral of JohnPaul Sartre on to a post the other day. It is only three minutes long and really is amazing. I can't think of any modern day philospher who would get this sort of send-off. (I am ashamed to say that I can't actually think of any modern Philosopher). They don't make them like Sartre any more do they? Do have a look if you have three minutes to spare.