Salmon Mousse(English)

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Title: Salmon Mousse(English)
Categories: English
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.

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