Ingredients :
√ 2 avocados, peeled
√ juice of half a lemon
√ 8 oz. 9225g) can red salmon
√ 2 egg whites
√ three tbsps. water
√ three quarters of an ounce (20g) butter
√ three quarters of an ounce (20g) plain flour
√ 0.4 oz. (11g) sachet powdered gelatine
√ 3-4 drops Tabasco sauce
√ half a pint (285ml) milk
√ 1 tbsp. pink
peppercorns
Preparation :
√ Drain and mash the salmon
√ Halve the avocados, slice thinly, and dip in the lemon
juice
à Lightly oil a 2 pint (1 litre) souffl̩ dish
√ Gently melt the butter in a saucepan, blend in the flour,
and cook for one minute
√ Add the milk, stirring continuously until the sauce
thickens
√ Remove from heat and cool
√ Dissolve the gelatine in water as directed on the packet
√ Blend in the remaining ingredients other than the egg
whites and mix well
√ Whisk the egg whites until stiff and fold into the salmon
mixture
à Pour into the souffl̩ dish and chill until set
√ Spoon salmon mousse onto individual plates, garnish with
peppercorns and arrange avocado slices round
√ Serve with wafer thin slices of fresh brown bread and
butter if desire"
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