Instructions: Pour hot water, gelatine, and crumbled stock cube in a blender, blend on high speed 30 seconds. Add undrained salmon, roughly chopped onion, mayonnaise, lemon juice, salt, pepper and cayenne, and blend on high for 1 minute. Add cream and blend 30 seconds.

Pour salmon mixture into four individual lightly oiled dishes, and refrigerate about 1 hour or until set.

To serve, dip dishes quickly into hot water and unmould onto serving plate. Serve with toast triangles.

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