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1 Skin, bone and flake the salmon and put in a large mixing bowl. Mix the cheese and sour cream together, combine with the salmon and add the gherkins. 2 Dissolve the gelatine following the packet instructions and blend into the salmon mixture. Add the remaining ingredients and mix well. Pour into wetted moulds and refrigerate for at least two hours, or until set. 3 For the Sauce: Peel and de-seed the cucumber and chop finely. Mix with all ingredients except the cream and leave for 30 minutes, strain off the liquid and mix with the cream. Unmould the mousse and serve with the sauce. Recipe by: Two Fat Ladies
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|Serving Size: 1 Serving (1761g)|
|Recipe Makes: 1|
|Calories from Fat: 1998 (74%)|
|Amt Per Serving||% DV|
|Total Fat 222g||296 %|
|Saturated Fat 127.4g||637 %|
|Monounsaturated Fat 60.7g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 917.6mg||282 %|
|Sodium 2905mg||100 %|
|Potassium 3150.1mg||83 %|
|Total Carbohydrate 54.8g||16 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 48.9g|
|Protein 129.2g||185 %|
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Calories per serving: 2702
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