Salmon Mousse

Ingredients

 * 1 tin of pink salmon (415 grams), drained with liquid reserved
 * 1 tbsp unflavoured gelatine
 * 1 tbsp Worcestershire sauce
 * ½ small onion, finely chopped
 * ½ cup mayonnaise (fat-free works well)
 * juice of half a lemon (~1 tbsp)
 * salt and pepper to taste

Directions

 * 1) Drain the salmon and keep the liquid.
 * 2) Measure the reserved liquid from the tin and top up with water to make 125 ml (½ cup).
 * 3) Place this in a pot, and slowly sprinkle the gelatine on top, this will make the dissolving process easier.
 * 4) Heat gently until the gelatine is completely dissolved, stirring frequently.
 * 5) Let this broth-like liquid cool slightly.
 * 6) Put all other ingredients in a blender, and add the lukewarm broth on top.
 * 7) Blend until smooth, add salt and pepper to taste (add more Worcestershire sauce if desired).
 * 8) Place in moulds and refrigerate.
 * 9) You can use fancy gelatine moulds or line a loaf pan with plastic wrap and cut slices when needed.
 * 10) This freezes very well.