Title: Salmon Mousse (English)
Categories: English
Yield: 4 Servings
1 lb Fresh salmon
1 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 gelatin
Set oven to 350°F or Mark 4. Lightly oil a 1 lb loaf tin or a
salmon mould. Place the salmon in a buttered, ovenproof dish with
the fresh herbs, and cover with water. Cover the dish with foil and
cook for 10 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 fish liquid into a bowl and sprinkle the gelatin on
top. Set over a pan ot hot water until the gelatin 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.
