Smoked salmon claudine

Yield: 1 servings

Measure Ingredient
10 ounces Smoked salmon slices
6 ounces Smoked salmon
6 ounces Smoked trout
10 ounces Heavy cream
1 \N Gelatin leaf
1 tablespoon Tomato puree
\N \N Worcestershire as needed
\N \N Tobasco sauce as needed
\N \N Lemon juice to taste
\N \N Salt and pepper as needed
6 ounces Swedish Mustard Dressing
10 ounces Marinated cucumber relish
20 \N Wedges hard boiled egg
20 slices Plum tomato
10 \N Wedges lemon
1 \N Head bibb lettuce leaves
10 \N Sprigs dill
2 ounces Capers



Pass salmon and trout through the finest blade of the meat grinder. Put in the food processor and while it's running add the heavy cream slowly .

For Garnish:

Soak the gelatin leaves in cold water strain, and heat lightly to liquify.

Then slowly add to the mousse. Season with the rest of the ingredients.

Then pipe the mousse into the pre-prepared molds lined with smoked salmon slices. Fold over edges of sliced smoked salmon to make a envelope. Serve with garnish.

Converted by MC_Buster.

NOTES : Recipes adopted from Apollo Standard Recipe Recipe by: IN FOOD TODAY SHOW #INJ168 Converted by MM_Buster v2.0l.

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