2 tins salmon drained and flaked - about 400 grammes total
1½ Tablespoons gelatine
Boiling water to mix gelatine as directed on the packet.
2 Tablespoons white wine vinegar (or plain white vinegar)
2 Tablespoons grated onion (this is an eye watering process!)
1 Teaspoon worcestershire sauce
1 Tablespoon tomato sauce
½ Teaspoon fine table salt
½ Cup crème fraiche or whipped cream
½ Cup mayonnaise
Tabasco sauce to taste.
Mix the gelatine as directions on packet. Make up to 2½ cups of liquid, mix until dissolved. Add the sauces and vinegar stirring well, then the onion, salt and Tabasco. Stir well and then add the crème fraiche and the mayonnaise. Mix well; I used a wand liquidiser. Add the flaked salmon and mix well again. Put into wet mould and chill.
When set, just run a little warm water over the outside of the mould to turn it out easily. Hey presto, you have a great starter, or it is fantastic served with bread and salad as a light luncheon.
I did not use my fish mould as there was a lack of room in my fridge. Instead, I filled four medium size pate dishes and turned each out onto a plate, served with a little parsley and some lemon twists.
P.S. This could also be made with tinned tuna.
Enjoy! We did!