418 g  Canned pink Alaska salmon

     15 g  Gelatine

     50 g  Smoked salmon

           -- finely chopped
  1 1/2 ts Minced fresh root ginger

    150 ml Greek strained yogurt

    175 g  Curd cheese or Quark

      2    Egg whites

      2 lg Grapefruits

      1 tb Walnut oil

      2 tb Grapefruit juice

           Mixed colored salad leaves
           Avocado for garnish
  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
  From: On the Wild Side - Alaska Canned Salmon Recipes
  Reprinted with permission from Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias