The quantities given here would feed a crowd as part of a buffet. For a couple of lunches for a family of four, with a few hunks of bread and a salad, half quantity is sufficient.
1tbsp Gelatine
125ml hot vegetable stock
1 large can salmon. Drained, boned and skin removed
3tbsp dry white wine
3tbsp natural, unsweetened yoghurt
2tbsp good quality, preferably homemade mayonnaise
2tbsp fresh lemon juice
2tsp fresh parsley
100g peeled, cucumber, finely diced
6tbsp cream
Dissolve the gelatine in the stock, stirring well.
Mash the salmon, add wine, yoghurt, mayonnaise, lemon juice, gelatine/stock mixture and parsley. Blend well.
Stir in cucumber.
Whip cream and fold in gently.
Pour into a bowl, or mould and chill for two hours before serving.
The footnote in my book advises against experimenting with rose wine, or substituting aoli instead of the mayonnaise. However ,creme fraiche will give good results as a replacement for yoghurt.
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