Ingredients:  
    2 dl pink salmon
    cayenne pepper, approximately 400 g together
    5 leaflets white gelatine
    4 pickles
    1/2 fish bouillon tablet
    1 shallot
    1 1/2 dl water
    1 teaspoon mustard
    1 dl whipped cream
    1 teaspoon lemon juice
    For the garnishing:
    3 spoons mayonnaise
    salad
    pickle
    silverskin onions
    2 spoons tomato ketchup
    egg
    paprika
    1 dl urmer of yoghurt
    tomato

Preparation:
Rub in the form with oil or butter.
Peel and chop the shallot.
Let the salmon drain and remove the skin and the fish-bones. Mash the salmon in the kitchen machine with pickles, shallot, mayonnaise, tomato ketchup, urmer or yoghourt and a little cayenne pepper.
Bring the water with the fish bouillon to the boil and take it of the fire.
Soak the gelatine leaflets in cold water. Solve them squeezed in fish bouillon. Let the mixture cool down and then stir it through the salmon mass.
Whip the cream and put these on with a spatula through the salmon mixture.
Fill the form with this mousse and let it stiffen at least 4 hours in the refrigerator. Pour over the mousse on an elongated scale (if necessary keep just a minute in warm water).
Lay round the salmon mousse some leaflets lettuce and garnish the upper part with pickle, egg and tomato.
Powder the whole with paprika powder.
Possible to cut in slices at the table.

Preparation Time:  1 h

Source:  http://www.hetanker.be