This is a special occasion dish. No it isn't expensive and it isn't difficult, it just tastes special. All can be made ahead and plated up before visitors arrive. There are 2 parts to the recipe and the sauce can be used instead of cocktail sauce with prawns or cray fish. It would be nice on steamed Salmon.
MOUSSE IS BEST MADE AND ALLOWED TO SET UP IN FRIDGE OVER NIGHT.
Marie Rose Sauce. this recipe is from Tom Kerridge's 'Best Ever Dishes", and adapted to TMX.
100g TMX Mayo
50g Tomato sauce
Squeeze of lemon juice
1 teaspoon Brandy
3 splashes of Worcestershire sauce
2 splashes of Tabasco sauce
Pinch of cayenne pepper
Measure all ingredients into TMX bowl and mix for 10 seconds at speed 3. set aside.
Double Salmon Mousse.
1/2 cup of hot water
1 chicken stock cube
15g Gelatine, ( if leaves are used, soak in cold water for 5 minutes and add with tinned salmon.)
220g can of Red Salmon
2 teaspoons of lemon juice
2 Spring onions ,sliced and using some of the green top.
1/2 cup of cream or Greek Yoghurt
1/2 cup of TMX Mayo
100g packet of Smoked Salmon. Diced into 1 cm cubes.
Salt and Pepper to taste.
Put hot water , chicken stock and Gelatine ,( if using Gelatine powder or flakes)in TMX Bowl and zap, speed 5 , 30 seconds.
Add undrained Tinned salmon., onion, mayo, cream or Greek Yogurt, lemon juice salt and pepper, and mix , 30 seconds , speed 7.
Scrape down sides and blend again for 5 seconds.
Add cubed Smoked Salmon and mix 10 seconds, REVERSE.
Pour into a bowl and cover with plastic wrap and refrigerate over night.
This can be set in a mould that has been lined with plastic wrap and turned out on to a platter for serving. the mousse is firm enough to slice or scoop using a knife or spoon heated in hot water.
Serve with the sauce.