Ingredients
10 ounces smoked salmon slices
For Mousse:
6 ounces smoked salmon
6 ounces smoked trout
10 ounces heavy cream
1 gelatin leaf
1 tablespoon tomato puree
Worcestershire as needed
Tabasco sauce as needed
Lemon juice to taste
Salt and pepper as needed
For Garnish:
6 ounces Swedish Mustard Dressing
10 ounce marinated cucumber relish
20 wedges of hard boiled egg
20 slices of plum tomato
10 wedges of lemon
1 head of Bibb lettuce leaves
10 sprigs of dill
2 ounces capers
Directions
- 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.