Fresh Spring Salmon Mousse
	680 g    fresh salmon fillets   2 Tbs    gelatine   375 ml    cold water   140 g    sour cream   220 g    mayonnaise   1/2 tsp    onion powder   1 Tbs    capers   2 Tbs    dill   120 g    cucumbers   1 tsp    salt     1 Drain capers. 2 Chop dill. 3 Peel, deseed and chop cucumber. 4 Place the salmon fillets in a saucepan and cover with water. Cover the pan and simmer the fish for 7-10 mins until cooked. Remove the fish from the pan, allow to cool, then remove skin and bones. 5 Soften gelatine in cold water. Heat in a saucepan until completely dissolved, then cool. 6 Mix the sour cream and mayonnaise together. Add gelatine and chill until slightly thickened. Flake the salmon and add the onion powder, capers, dill, cucumber and salt. Mix well with sour cream mixture. 7 Pour into a 1.25litre capacity mould and refrigerate until firm. 8 Unmould and serve.   Servings: 8    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Energy (kJ)           % Daily Value Total Fat 28.00g   43%   Carbohydrates 1.70g   1%   Dietary Fiber 0.10g   0%   Net Carbohydrates 1.60g       Protein 24.00g   48%      Recipe Type Low Carb, Main Dish, Seafood   Copyright © 2006, The Gourmet Saint