Title: Salmon Mousse(English)
Categories: British Fish Salmon
Yield: 4 Servings
| 1 | | Ib fresh salmon |
| | | 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.