recipes
Pink Salmon Mousse
A great starter for any dinner party.
serves 6
10 min prep
if you liked this recipe, try...
ingredients
| 415g can Ally Pink Salmon, drained and liquid reserved 200g carton natural yoghurt 1 cup sour cream ½ cup mayonnaise 1½ tablespoons gelatine ¼ cup boiling water 2 teaspoons chopped fresh dill or chives Rocket leaves for garnish Melba toast for serving |
featured products
instructions
step 1
Flake Ally Pink Salmon into chunks, mix with reserved liquid, yoghurt, sour cream and mayonnaise.
step 2
Dissolve gelatine in boiling water and add to salmon mixture, along with chopped fresh dill.
step 3
Pour mixture into an oiled 3-cup mold (or 6 individual ones) and refrigerate until set. Unmold and garnish with rocket leaves. Serve with crackers or Melba toast.
recipe tip
To make melba toast, remove crusts from slices sandwich bread. Flatten bread with a rolling pin and place on a oven tray. Bake in a preheated oven at 150°C until a pale golden colour.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1640kJ (392Cal) | 1040kJ (249Cal) |
| Protein | 16.5g | 10.5g |
| Fat - Total | 34.9g | 22.2g |
| - Saturated | 14.1g | 9.0g |
| Carbohydrate | 4.4g | 2.8g |
| - Sugars | 4.2g | 2.7g |
| Dietary Fibre | 0.2g | 0.1g |
| Sodium | 413mg | 263mg |
| Potassium | 269mg | 171mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Pink Salmon Mousse
Pink Salmon Mousse
A great starter for any dinner party.
ingredients
415g can Ally Pink Salmon, drained and liquid reserved
200g carton natural yoghurt
1 cup sour cream
½ cup mayonnaise
1½ tablespoons gelatine
¼ cup boiling water
2 teaspoons chopped fresh dill or chives
Rocket leaves for garnish
Melba toast for serving
instructions
step 1
Flake Ally Pink Salmon into chunks, mix with reserved liquid, yoghurt, sour cream and mayonnaise.
step 2
Dissolve gelatine in boiling water and add to salmon mixture, along with chopped fresh dill.
step 3
Pour mixture into an oiled 3-cup mold (or 6 individual ones) and refrigerate until set. Unmold and garnish with rocket leaves. Serve with crackers or Melba toast.
serves 6 10 min prep recipe tip
To make melba toast, remove crusts from slices sandwich bread. Flatten bread with a rolling pin and place on a oven tray. Bake in a preheated oven at 150°C until a pale golden colour.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au