MOUSSE OF SMOKED SALMON AND SMOKED TROUT
the smoked salmon mousse:
1 cup aspic jelly prepared with instant jelly
8 slices black winter truffle
5 ounces smoked salmon
1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup heavy whipped cream
4 ounces salmon caviar
Line a decorative mold with aspic jelly and decorate with truffle
Cut the smoked salmon into pieces and puree in a food processor
with mayonnaise. Dissolve gelatin in water. Allow to set for 5 minutes. Heat to
melt gelatin and add to mixture while machine is working.
Fold in whipped
Adjust seasoning, and pour into a mold. Mold should be half filled
with smoked salmon mousse. Place a layer of caviar over salmon mousse.
Prepare trout mousse, following the same procedure.
Place on top of
salmon mousse and caviar and chill until set.
Dip the mold
in warm water. Invert onto a cold round serving tray. Decorate with chopped
aspic jelly. Serve cold.