Recipe courtesy of Apollo Standard
Episode: In Food Today
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For Mousse:
For Garnish:


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

Soak the gelatin leaves in cold water strain, and heat lightly to liquefy. 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 an envelope. Serve with garnish.

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