Salmon mousse(english)

Yield: 4 Servings

Measure Ingredient
1 \N Ib fresh salmon
1 x Bouquet garni
½ pint Double cream
2 ounces Butter
4 fluid ounce Dry sherry
2 tablespoons Lemon juice
\N \N Salt and pepper
½ ounce 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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