SALMON STUFFED LEMONS

This is a very simple pate of mashed salmon and cream cheese, presented in lemon cases. Ingredients......4 large fresh lemons, 200gm can of salmon in oil, 200gm of cream cheese, 100ml of sour cream, 1/2 tsp of Dijon mustard, 1 dsp of finely chopped onion, 1 tsp of sweet paprika, cracked black pepper, 1 egg white, chopped parsley to garnish, 4 sprigs of thyme and 8 black olives to dress your plate. Slice off the tops of the lemons and reserve. Remove the pulp with a small knife or spoon. Remove any pips and reserve the pulp and juice. Trim the bottoms of the lemons so they stand uprght. Remove any excess pith with the small knife. Mash the salmon with the cream cheese, sour cream and mustard. Season the salmon mixture with the finely chopped onions, sweet paprika and cracked black pepper to taste. Strain the juice and pulp of one lemon into the mixture. Beat the egg white stiffly and fold through the mixture. Fill the lemon cases, piling the mousse up slightly in each lemon. Sprinkle with the chopped parsley and top with the lemon caps. Refrigerate until you are ready to serve them and place a sprig of thyme and 2 black olives alongside. These are excellent and show stoppers to boot!!!