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LADY DI SALMON MOUSSE
Yield: 6-8 servings
8 ounces smoked salmon for the mousse
4 slices smoked salmon, cut into halves lengthwise for decoration
1 cup béchamel sauce (Recipe below)
3 ounce (1 package) unflavored gelatin
3 cup lukewarm water
2 cups chicken broth
1 cup coffee cream
Juice of 2 lemon
3 teaspoon salt
Pinch of white pepper
1 large cucumber, skin left on, sliced thin for garnish
3 plum tomatoes, sliced thin for garnish
1 tablespoon tiny capers for garnish
1 quart ring mold, well-greased with vegetable oil
| 1. |
Chop salmon and stir into cooled béchamel sauce. |
| 2. |
Combine gelatin with the lukewarm water and stir until dissolved. Stir into the chicken broth and bring to a boil. Remove from the heat and cool to room temperature. Stir in coffee cream, lemon and salt and add a pinch of white pepper to taste. Carefully combine with the salmon mixture. |
| 3. |
Spoon into oiled mold and refrigerate overnight. |
| 4. |
Unmold on a round platter and surround with alternating cucumber and tomato slices. Create curls with the reserved salmon slices and set them into the center of the mold. Sprinkle all with capers and serve. |
BÉCHAMEL SAUCE
Yield: 1 cup
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup warm milk
2 teaspoon salt
1/8 teaspoon white pepper
| 1. |
Melt butter in a small saucepan over low heat. Stir in flour. Slowly add warm milk, stirring until very smooth with a wooden spoon and wire whisk. Season with salt and pepper. |
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WLBE 790AM