Apart from the mussels,
OH has also bought lots of smoked salmon and eel from our fishmonger.
We have that with bread but there is so much of it that we need to
think of something else. I google “salmon mousse” because I've
still got sachets of gelatine in the cupboard.
I debone and cut the
fish into small chunks, add 2 small onions, some garlic, lemon juice,
lots of fresh dill and parsley and cream. I liquidise the lot and add
the dissolved powdered gelatine. And now I have a pint of
smoked-salmon-eel mousse nicely setting in a small bread tin in the
fridge.
When it comes out, it
cuts easily into slices. In truth, I could probably take it out of
the tin and bounce it off the kitchen wall – that gelatine sure has
been effective. But the taste is really good too and I eat of it
throughout the day and the following day.
OH takes over from me
when I get a bit moussed-out, and manages to get the mousse down to a
third of its original size.
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