Title: Cold Salmon Souffle With Rosemary
Categories: Entree Fish Herb
Yield: 4 Servings

1 1/2	c	Beef consomme
1	tb	Gelatine dissolved in hot water, stir till clear
150	ml	Thick mayonnaise
1 1/4	c	Cream, whipped
2	ts	Rosemary chopped v finely
500	g	Red salmon, flaked, boned
1	sm	Jar red lumpfish roe

Put the consomme, dissolved gelatine and mayonnaise into a bowl and stir until well mixed. Fold in the whipped cream, rosemary and salmon. Pour into individual souffle dishes and allow to set in the refrigerator. Garnish with the red caviare before serving.

Hemphill's Book Of Herbs

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