One of my favourite things to do in Canberra, was to head to Tilley’s on a Saturday afternoon with the husband for a drink and a snack. Now, I was actually able to enjoy a Campari and soda for the shortest time {although the husband pretty excited to always have a designated driver}.

I always ordered the pink salmon pate – now I think I’ve replicated the recipe pretty well and I was stoked when I stumbled across these caperberries at my local IGA in Evatt {as Tiley’s always serves their’s with caperberries}.

I might not be able to stop in to Tiley’s so easily, but I can enjoy the same feeling by the sea side now!

SALMON MOUSSE

1/2 cup hot water
1 tablespoon gelatine
1 chicken stock cube
220g can of red salmon
4 shallots
1/4 cup mayonnaise
2 teaspoons lemon juice
1/2 cup cream
salt, pepper

Dissolve gelatine in the hot water.

Place the salmon in a blender/food processor and blend until broken. Add chicken stock, shallots, mayonnaise, and cream blend for 3 minutes. Add the gelatine, lemon juice, salt and pepper and blend for another 2 minutes.

At this stage, the mousse should be smooth and creamy – if it is not blend for another 2 minutes. Pour into four small bowls and refrigerate.

Do you find that food triggers memories? What cafes  should I be hitting up in the Sans Souci area, now that I am here? 

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.