Serves 14

2 ounces milk
3 ounces flour
3 egg yolks
to taste salt and ground white pepper
1/4 teaspoon ground nutmeg
1 1/2 ounces butter
10 ounces sole, cubed
1 egg white
1 ounce white wine
1 ounce brandy
21 ounces boned and skinned fresh salmon fillet
1 1/2 ounces pistachio nuts
1 ounce truffles, diced
1 cup aspic jelly
1 cup cream, whipped
2 tablespoons salmon caviar
1 small bunch of dill

PREPARATION
Preheat oven to 350 degrees.
Prepare panada by mixing milk, flour, egg yolks, salt and pepper and nutmeg in a saucepan. Bring to a boil, stirring until thick. Mix in butter and chill for 30 minutes.
Emulsify sole in food processor. Add panada, egg white, wine and brandy.
Cut boneless salmon into cubes. Season with salt and pepper and chill.
Line a loaf mild with plastic wrap.
Fill, alternating forcemeat, salmon cubes, pistachio and truffles.
Cover with plastic wrap and aluminum foil. Bake in a water bath to a 150 degrees F internal temperature. Press down and cool 1 hour.
Unmold and chill. Coat with aspic, decorate with whipped cream flavored with tomato ketchup. Garnish with dill.

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