Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR MOUSSE
- 6 oz Smoked salmon
- 6 oz Smoked trout
- 1 Gelatin leaf
- 1 tb Tomato puree
- Worcestershire as needed
- Tobasco sauce as needed
- Lemon juice to taste
- Salt and pepper as needed
FOR GARNISH
Preparation
Pass salmon and trout through the finest blade of the meat grinder. Put in the food processor and while its 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.
