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

permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias