Let's face it, the last thing you want to do at a party is spend hours slaving over a hot stove. This make ahead, no-cook canned pink salmon recipe will delight your family & friends and give you time to enjoy the party with your guests.

Ingredients - Serves 6 - 8

1 x 7oz Can Pink Salmon with juices, bones & skin removed
¼ pint sour cream
grated rind & juice of ½ lemon
1tabsp tomato puree
2 teasp anchovy essence
2 heaped tabs mayonnaise
1 egg separated
½oz powdered gelatine
2tabsp water
½ pint milk
1 small onion halved
2 parsley stalks
1 bay leaf
1 strip lemon rind
1oz plain flour
1oz butter
salt & pepper

First make the sauce as follows:

Heat the milk in a saucepan with the parsley, onion, bay leaf and lemon rind. Leave to infuse for at least 10 minutes and strain.

Melt the butter in a saucepan, add the flour and then the flavoured milk.

Bring to the boil, then simmer for 2 minutes.

Take off heat and leave to cool slightly.

(If you haven't got the flavouring for the milk just use it plain).

Turn out the canned pink salmon with its juices into a bowl. Remove any bones and skin and mash well with a fork.

Beat in the sauce, then the mayonnaise and sour cream.

Stir in the lemon rind and juice, tomato puree, anchovy essence and egg yolk. Add salt and pepper to taste.

Dissolve the gelatine in the water and stir into the mixture.

Beat the egg white until stiff and fold in.

Turn into a 1½ pint ring, fish mould or souffle dish and chill in the fridge until set.

To serve - dip the mould briefly into hot water and turn the canned salmon receipe out onto a serving plate.

Garnish with whole prawns and cucumber.