1 x 230gm can salmon in brine, drained
1 small onion, chopped
¼ cup Helman’s low fat mayo
¼ cup lite tomato sauce
1 tsp Worcestershire sauce
1 dessert spoon gelatin
¼ cup warm water
¼ cup white wine vinegar
Lettuce leaves
Sliced tomato and cucumber
Baby sweetcorn
Spring onions
2 hard boiled eggs, quartered
Method
Tip the salmon into a bowl and flake it.
Add the onion, mayo and sauces to the bowl.
Dissolve the gelatin in the water, then add the vinegar.
Pour this mixture into the salmon mix and stir well.
Pour into 4 individual moulds or one large one.
Allow to set in the fridge.
Lay out the salad ingredients, in rings, around each of four plates, leaving a space in the middle.
Turn out the set mousse into the centre.
Garnish with the egg quarters.
Serve with crusty bread, if desired.
