# 2 avocados, peeled
# juice of half a lemon
# 8 oz. 9225g) can red salmon
# 2 egg whites
# three tbsps. water
# three quarters of an ounce (20g) butter
# three quarters of an ounce (20g) plain flour
# 0.4 oz. (11g) sachet powdered gelatine
# 3-4 drops Tabasco sauce
# half a pint (285ml) milk
# 1 tbsp. pink peppercorns

Procedures :
# Drain and mash the salmon # Halve the avocados, slice thinly, and dip in the lemon juice # Lightly oil a 2 pint (1 litre) soufflé dish # Gently melt the butter in a saucepan, blend in the flour, and cook for one minute # Add the milk, stirring continuously until the sauce thickens # Remove from heat and cool # Dissolve the gelatine in water as directed on the packet # Blend in the remaining ingredients other than the egg whites and mix well # Whisk the egg whites until stiff and fold into the salmon mixture # Pour into the soufflé dish and chill until set # Spoon salmon mousse onto individual plates, garnish with peppercorns and arrange avocado slices round # Serve with wafer thin slices of fresh brown bread and butter if desired
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Category : Holiday

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