INGREDIENTS

INSTRUCTIONS

Drain the can of salmon. Heat the juice to almost boiling then sprinkle
over the gelatine. 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 gelatine 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
900ml / 1 1/2 pint fish mold or two 450ml / 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 marinaded
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.
Serves 8-10. Approx. 130 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master compatible
recipe format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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