Free Recipe Smoked Salmon Mousse 2
Recipe Type: Free Recipes
Recipe Preparation: chill
Cooking Ingredients for Smoked Salmon Mousse 2 Recipe
24 Thin slices smoked salmon
1 oz Leaf gelatine; soaked in
-cold
; water
1 ts B white wine
1/4 pt Double cream; lightly
-whipped
3 tb Dry sherry
2 tb Brandy
1 ts Horseradish
2 ts Keta salmon eggs
4 Quails eggs; boiled
Pepper
1 Head Belgian endive
Paprika
Smoked Salmon Mousse 2 Preparation
Line the sides of a dariole mould or terrine with clingfilm, then line with with slices of smoked salmon, allowing the ends to hangover. In a food processor, pur‚e the remaining smoked salmon and add the horseradish. Dissolve the gelatine in the white wine by heating gently, stirring continuously. Pour into the salmon mixture and add the sherry and brandy, fold in the whipped cream and season. Place the mixture into the lined moulds, then cover over with the excess salmon and chill overnight. To serve, remove from the mould and place on to a plate, scatter with leaves of Belgian endive. Place a spoon of keta eggs on a salver and top with a quails” egg dusted with paprika. DISCLAIMER(c) Copyright 1996 – SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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