Categories: Fish 
      Yield: 8 servings 
  
    418 g  Canned pink Alaska salmon 
     15 g  Gelatine 
     50 g  Smoked salmon 
           -- finely chopped 
  1 1/2 ts Minced fresh root ginger 
    150 ml Greek strained yogurt 
    175 g  Curd cheese or Quark 
      2    Egg whites 
      2 lg Grapefruits 
      1 tb Walnut oil 
      2 tb Grapefruit juice 
           Mixed colored salad leaves 
           Avocado for garnish 
  
  Drain the can of salmon. Heat the juice to almost boiling then sprinkle 
  over the gelatine. Stir gently until completely dissolved. 
   
  Mash the two types of salmon into a bowl and beat in the yogurt, cheese 
  and 1 teaspoon of the ginger. Stir in the dissolved gelatine and cool 
  until the mixture is just beginning to set. Whisk the egg whites until 
  they form stiff peaks. Fold these into the salmon mixture then pour into 
  a single 900ml / 1 1/2 pint fish mold or two 450ml / 3/4 pint moulds. 
  Put into a refrigerator and leave until completely set. 
   
  Peel the grapefruits and remove the pith from around each segment. Put 
  the segments into a bowl along with the remaining ginger, walnut oil and 
  grapefruit juice. Mix well and allow to stand for about 1 hour to 
  marinade. Arrange the salad leaves and avocado on serving plates and 
  very carefully turn the mousse out onto them. Just before serving, 
  arrange the marinaded grapefruit segments onto the salad and sprinkle 
  the juices over. 
   
  Cook's Note: To turn out the mousses more easily, first dip the moulds 
  into hot water to loosen the sides then invert them onto the serving 
  plates. Pick up the plates and very gently shake from side to side. The 
  mousses should drop out. 
   
  Serves 8-10. Approx. 130 kcals per serving 
   
  From: On the Wild Side - Alaska Canned Salmon Recipes 
  Reprinted with permission from Alaska Seafood Marketing Institute 
  Meal-Master compatible recipe format courtesy of Karen Mintzias