This recipe makes a good lunch or supper dish or as a starter at dinner.
It is equally good made with tinned Salmon.
Place water THEN gelatine into a blender and mix well. Add the rest of the ingredients and blend very well until smooth.

Pour into 6 ramekin dishes or 1 larger dish (soufflé dish) Cover with clingfilm and refrigerate until set.

Serve in the containers or turn out onto a plate with wholemeal rolls, brown toast, crispbreads etc. with slices of cucumber, tomato and lettuce.

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