Makes approximately 40
2 x 418g cans red or pink wild Alaska salmon
4 tbsps powdered gelatine
150ml (¼ pint) just-boiled water
300ml (½ pint) hot vegetable stock
2 x 200g tubs low-fat soft cheese
200g (7oz) crème fraîche
finely grated rind and juice of 1 lemon
4 tbsps chopped fresh dill or parsley
salt and freshly ground black pepper
1. Drain the salmon, reserving the liquid. Remove the skin and bones and flake with a fork
2. Dissolve the gelatine by sprinkling it over the very hot (not boiling) water stirring well to disperse. Stir occasionally for 2 - 3 minutes, then leave to cool for 10 minutes
3. Stir the vegetable stock into the cooled gelatine liquid. Mix together the cream cheese, crème fraîche, salmon and reserved salmon liquid. Add the gelatine mixture, herbs, lemon rind and juice. Season, stir well, then pour into a bowl. Cover and chill until set (approximately two hours)
4. When ready to serve, arrange the toast or biscuits onto serving platters, top each one with a slice of cucumber or tomato. Scoop some salmon mousse on top, garnish with tiny dill or parsley sprigs and serve