Louie helps us out in the shop now and again. She is a woman of many talents and this recipe was her contribution to the ICA ‘Book of Tea and Company’ published in 2014. The recipe also featured in the RTE Guide!

Salmon Mousse

 500g cooked salmon

1 small tin tomatoe puree

250ml creme fraiche or double cream

200ml mayonnaise

1 lemon, juice and zest

salt and freshly ground black pepper

1 sachet of gelatine (12g)

250ml water

Heat the 250ml water in a small saucepan and add the gelatine. Bring to the boil and then take off the heat and set aside to cool for a few minutes. In a blender, or using a fork, mix the salmon, tomatoe puree, creme fraiche, mayonnaise, lemon juice and a little zest. Add the gelatine water tot he salmon mixture and stir thoroughly. Season to taste, adding a little more lemon zest if required. Transfer to a large serving dish, cover loosely with tin foil and refrigerate for several hours or preferably overnight to allow the flavours to develop. Serve on toast or freshly made bread with wedges of lemon.