Try something new and exciting at Easter. This is a simple salmon and crab mousse that can be served on halved, boiled eggs or in egg shells. Happy Easter!
Bring salted water and a bay leaf to the boil in a pot. Lower the heat and simmer.
Cut the fish in small pieces and add to the water.
Put the lid on and simmer for five minutes, then drain. Crumble the fish pieces in a bowl, stir in the crab meat and leave to cool completely.
Whisk the cream until firm.
Mix together mayonnaise and lemon juice and add to the fish. Season with salt and pepper.
Fold the cream in the fish mixture and add more salt and pepper if required.
You can add the mousse to empty egg shells, but boil the shells in salted water first to remove any germs. Alternatively, spoon on top of halved eggs or a piece of bread.
Garnish each egg with a teaspoon of roe and dill or chives.