Bevan’s Party

Our neighbour, Bevan, turned 80. The ‘Village’, as we call it, is had a little party for him. I volunteered to do nibbles and the dessert cake. It was a cold day with a dark threatening sky, shopping bags full of stuff I do not normally buy, the wailing cat and an excuse to turn the oven up high? I was not unhappy.

So, on the menu; 1980’s Asparagus Dip, an absolute favourite, with lots of people but a total non real, foodie treat, I am almost embarrassed to admit to trotting it out for friends to share. Next, I make a 1990’s, Salmon Mousse with amazingly; fresh dill and fresh lemon juice.

photo from here

Asparagus Dip
• 1 packet Onion Soup mix (cringe)
• 1 tin of asparagus spears (double cringe)
• 1 tsp curry powder
• 1 tsp English mustard powder
• 250gms cream cheese
• ¼ cup mayonnaise

Place in food processor until smooth. Serve with melba toast.


Salmon Dip
Pay a packet and buy a fresh salmon fillet, poach it gently, until there are about 2 cups of salmon
OR, get real, and buy a tin of nice salmon, remove the skin and bones and drain the juices

photo from here

• 1 Tbsp lemon juice
• Splash of Tabasco sauce
• ¼ cup mayonnaise
• 1 tsp sweet paprika
• 2 tbsp finely chopped dill
• 1 Tbsp finely grated onion
• 1 cup of firm, until peaked – whipped cream
• 1 Tbsp gelatine
• ¼ cup salmon juice
• 1 cup of boiling water

Process the can of salmon and finely fork it over and put it in the fridge.
Then, whip the cream until soft peaks form and put it in the fridge.
Make up the mix of onion, lemon juice, mayonnaise, paprika, dill.
Take the salmon juice and tablespoon of gelatine and gently stir until the gelatine is dissolved. Cool until room temperature. Add the cup of boiling water. Cool and place in the fridge for 20 minutes.

Gently fold in the onion dill etc. mix and add salmon flakes and whipped cream and fold through. Place in a terrine tin until chilled.

I served the terrine on a bed of fresh baby salad leaves with a few caper berries on top.