Ingredients
Preparation
- Blend the salmon and butter together in a food processor.
- Stir in the light sour cream and salmon roe together.
- Soften the gelatine sheets in cold water for approx. 5 minutes. Squeeze the water out of the sheets.
- Melt the gelatine sheets in lemon juice, either in the microwave or on low heat on the stove.
- Stir the gelatine into the salmon mixture.
- Fill well greased individual moulds with the mousse. Place the moulds in the fridge until the mousse stiffens.
- Turn the mousse out onto plates for serving. The mousse can also be made using one large mould.
- Serve the salmon mousse with sour cream sauce, lettuce and toast.