Salmon mousse(english)
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Salmon mousse(english)
  Salmon    English  
Last updated 6/12/2012 1:21:13 AM. Recipe ID 53310. Report a problem with this recipe.
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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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Recipe ID 53310 (Apr 03, 2005)

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