Salmon Mousse with Avocado

You’ll Need:

# 2 avocados, peeled
# juice of half a lemon
# 8 oz. 9225g) can red salmon
# 2 egg whites
# three tbsps. water
# three quarters of an ounce (20g) butter
# three quarters of an ounce (20g) plain flour
# 0.4 oz. (11g) sachet powdered gelatine
# 3-4 drops Tabasco sauce
# half a pint (285ml) milk
# 1 tbsp. pink peppercorns

Procedures : # Drain and mash the salmon
# Halve the avocados, slice thinly, and dip in the lemon juice
# Lightly oil a 2 pint (1 litre) soufflé dish
# Gently melt the butter in a saucepan, blend in the flour, and cook for one minute
# Add the milk, stirring continuously until the sauce thickens
# Remove from heat and cool
# Dissolve the gelatine in water as directed on the packet
# Blend in the remaining ingredients other than the egg whites and mix well
# Whisk the egg whites until stiff and fold into the salmon mixture
# Pour into the soufflé dish and chill until set
# Spoon salmon mousse onto individual plates, garnish with peppercorns and arrange avocado slices round
# Serve with wafer thin slices of fresh brown bread and butter if desire