Recipe#6409

Title: Salmon Mousse (English)

SOAR

      Yield: 4 Servings
 
      1    Ib fresh salmon
      1 x  Bouquet garni
    1/2 pt Double cream
      2 oz Butter
      4 fl Dry sherry
      2 tb Lemon juice
           Salt and pepper
    1/2 oz Powdered gelatine
 
  Set oven to 350/F or Mark 4. Lightly oil a 1 lb. loaf
  tin or a salmon mould. Place the salmon in a huttered,
  ovenproof dish with the fresh herbs, and cover with
  water. Cover the dish with foil and cook for ?0
  minutes. Leave the salmon to cool in the liquid, then
  remove the skin and bones, but reserve the liquid.
  Pound the salmon until smooth. Lightly whip the cream
  and fold into the salmon. Soften the butter and stir
  mto the mixture toaether with the sherry and lemon
  juice. Season to taste. Measure 6 tablespoons of the
  reserved flsh liquid into a bowl and sprinkle the
  gelatine on top. Set over a pan ot hot water until the
  gelatine has dissolved. Cool slightly and then beat
  into the mousse. Spoon the mousse into the tin or
  mould and leave to set in a cool place overnight.
  'Turn out to serve.