Salmon Mousse 4 portions – Prep: 10 min + chilling Dissolve 25 g (5 tsp) powdered gelatin in 430 ml (1¾ cups) hot fish stock. Add 30 ml (2 Tbsp) wine vinegar and seasoning. Cool until starting to set. Beat in 1 egg, then fold in: – chopped gherkins, green pepper, black olives, – 125 […]