1 x 6 1/2-ounce can red salmon, drained, boned and flaked
2/3 cup light cream
1 egg, separated
1 envelope unflavored gelatin
2 tablespoons wine vinegar
2/3 cup mayonnaise
1/3 cup finely chopped pitted green olives
1/2 teaspoon green peppercorns
White Part of 1 scallion, finely chopped
grated zest and juice of 1/2 lemon

Mash the salmon with a fork and set aside.

In a small pan, heat the cream to near boiling point. Beat the egg yolk with a fork, then pour the hot cream onto it. Return to the pan over very gentle heat and stir constantly until the mixture thickens. Remove from the heat, pour into a bowl and leave to cool.

Dissolve the gelatin, following the directions on the package, in 2 tablespoons water, then stir it into the cooled cream. Stir in the salmon, vinegar, mayonnaise, olives, peppercorns, scallion, and lemon zest and juice. Stir together well, then season to taste. Leave until it is just about to set, then quickly beat the egg white until stiff and fold it in. Pour the mixture into a greased 33/4cup mold. Refrigerate until set. Unmold onto a plate and serve.

SERVES 4-6