Hi Jay :-) I'm not sure if this is anything like what you are looking for. I haven't made this but it does sound good and it looked pretty. I'll keep looking for some other recipes too.

Prawn and Salmon Mousse with Cucumber Spaghetti
Author: Jalna Dairy Foods
Serves: 4 person(s)
Yield: 10 x slices

Serve slices of this delicious mousse and impress your dinner guests.

Suggestions:
This recipe needs refrigeration overnight to allow it to set properly.

Ingredients:
480 g can red salmon
500 g cooked prawns, peeled and chopped
1 1/2 Tbsp chives, chopped
1 Tbsp continental parsley, chopped
6 spring onions, chopped
2 Tbsp lemon juice
2 Tbsp gelatine
3 Tbsp warm water
1 cup lowfat mayonnaise
1 cup Jalna Premium Blend Creamy Yoghourt or BioDynamic Yoghourt
1 dash tabasco sauce
1 continental cucumber, peeled
1 1/2 tsp salt

Remove skin and bones from the salmon, break up the flesh.

Add the prawns, chives, parsley,spring onions, lemon juice and gelatine that has been dissolved in warm water. Mix well.

Add mayonnaise and Jalna Yoghourt and combine well.

Add 2 or 3 drops of Tabasco sauce, 1/2 teaspoon salt and freshly ground pepper to taste.

Lightly oil a 25cm X 8 cm oblong cake tin and spoon in the mixture. Cover with Glad Wrap and refrigerate overnight.

Cucumber Spaghetti:
Cut cucumber in half lengthwise and remove the seeds.

Cut the cucumber into very fine strips and place in a colander.

Sprinkle on the remaining salt and allow to stand for one hour to drain before serving, pressing down well to expel any fluid.

Pat dry on paper towelling.

Variations:
Substitute 'Lite' salt for regular salt to reduce sodium by half.