Instructions
Prepare Salmon Mixture
Mix the baked salmon, diced celery, diced green pepper, onion, dill, mayonnaise, yoghurt and lemon juice in a large bowl until well combined.
Create Cream Base
Melt the cream cheese in a saucepan. Add tomato puree and Siracha chilli sauce, stirring continuously until smooth and creamy before combining into the salmon mixture.
Prepare Gelatin
Stir the gelatin into cold water until softened. Heat gently until dissolved but do not boil, otherwise the mousse may not set properly.
Combine & Chill
Pour the dissolved gelatin into the salmon mixture and mix well. Chill in a mould or loaf tin for 6 hours until firm.
Serve
To release the mousse, dip the bottom of the mould briefly into hot water and turn onto a serving dish.
Serving Suggestion
Serve chilled as an appetiser or light starter dish.
The mousse pairs beautifully with fresh salad, crackers, or toasted bread for an elegant presentation.