A simple, smokey, rosy salmon mousse

“Poor old Valentine’s Day. Nobody loves it. One-for-the-price-of-four red roses have vandalised romance. ‘I’m totally over it, actually,’ says one circumspect friend, as though referring to a dose of the flu or a notorious local playboy whose digits she’s deleted….Yet when it comes to celebrating I do like to lean in strenuously.”

Susie Boyt, in The Financial Times

It’s Valentine’s Day today, so this rosy pink mousse is just the thing.

It’s a simple mousse which marries coral-coloured smoked salmon with scarlet, smoked paprika and pink vermouth. Quickly whizzed together, it’s elegant enough as a starter for a dinner party; but just as happy as a quiet and modest week-day lunch.

If you would like to know more about cooking with gelatin (or, some people spell it, gelatine) follow this link.

This will keep for a couple of days in the fridge.

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