Salmon Mousse from The Times Cookery Book by Katie Stewart

Ingredients

• ¼ pint (1½ dl) mayonnaise
• freshly milled pepper
• salt
• 1 oz (25 g) plain flour
• 1 tablespoon lemon juice
• ½ oz (15 g) powdered gelatine
• ¼ pint (1½ dl) cold water
• ¼ pint (1½ dl) double cream
• ½ small cucumber
• 1 tablespoon wine vinegar
• ½ pint (3 dl) milk
• 1 bay leaf
• 1 small onion
• 1 oz (25 g) butter
• 1 lb (450 g) fresh salmon