Tangy Salmon Mousse
Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 8
 

Ingredients:

418 gram canned pink Alaska salmon
15 grams gelatin
50 grams smoked salmon -- - finely chopped
1 1/2 teaspoons minced fresh root ginger
150 milliliter Greek strained yogurt
175 gram curd cheese or quark
2 large egg whites
2 large grapefruits
1 tablespoon walnut oil
2 tablespoons grapefruit juice
1 package mixed colored salad leaves
1 medium avocado for garnish
 

Preparation:

Drain the can of salmon. Heat the juice to almost boiling then sprinkle over the gelatin. Stir gently until completely dissolved. Mash the two types of salmon into a bowl and beat in the yogurt, cheese and 1 teaspoon of the ginger. Stir in the dissolved gelatin and cool until the mixture is just beginning to set. Whisk the egg whites until they form stiff peaks. Fold these into the salmon mixture then pour into a single 90 ml / 1 1/2 pint fish mold or two 450 ml / 3/4 pint moulds. Put into a refrigerator and leave until completely set. Peel the grapefruits and remove the pith from around each segment. Put the segments into a bowl along with the remaining ginger, walnut oil and grapefruit juice. Mix well and allow to stand for about 1 hour to marinade. Arrange the salad leaves and avocado on serving plates and very carefully turn the mousse out onto them. Just before serving, arrange the marinated grapefruit segments onto the salad and sprinkle the juices over. Cook's Note: To turn out the mousses more easily, first dip the moulds into hot water to loosen the sides then invert them onto the serving plates. Pick up the plates and very gently shake from side to side. The mousses should drop out