SALMON AND LOBSTER LORNE COTTAGE
I created this recipe
in the ideal surroundings of a salmon fishing camp, on the Grand Cascapedia
river, on the Gaspé coast in Québec, Canada, where salmon and
2 envelops unflavored gelatin
1/3 cup cold water
1 cup parsley, chopped
1/2 up dill, chopped
1/2 up tarragon, chopped
1/2 up chives, chopped
2 ounces butter,
2 ounces cream cheese, softened
1/2 cup mayonnaise
lobster chunks, cooked
8 ounces smoked salmon, sliced
to taste salt and
1 tablespoon lemon juice
1/4 teaspoon aromat seasoning
Dissolve the gelatin in water. In a mixing bowl,
combine the parsley, dill, tarragon, chives, butter, cream cheese, and
mayonnaise. Melt the gelatin over low heat. Stir in the herb mixture.
Combine the lobster chunks with the green sauce. Arrange the smoked salmon
slices on a sheet of film wrap in a 12 by 8-inch rectangle.
lobster-herb mixture over the smoked salmon to form a log about a foot long.
Lift the film wrap, and enclose the smoked salmon in the lobster mixture.
Twist both ends of the roll. Refrigerate for 3 to 4 hours, or until the
roll is firm.
Remove the film wrap. Place the roll on a cutting board, and
slice into -inch slices.
Arrange two slices of the
smoked salmon and lobster roll on cold plates. Serve with cucumber salad, and
tomato slices. Decorate with lemon baskets or wedges.