INGREDIENTS

INSTRUCTIONS

Salmon Mousse:
Skin the salmon tails and roughly chop. Place the salmon in the food
processor and blend into a fine puree. Add 1 egg white, half a teaspoon of
salt, a few twists of pepper, juice of half a lemon and blend together on
full power for 2 minutes.
Push the mixture through a sieve to give a smooth paste. Gently fold in
half a pint of softly whipped cream and chopped chives. Place in a
refrigerator.
Lining:
Trim the leek roots and dark tough end. Cut the leeks into two, widthways,
cut into rectangular strips (approximately 4-5 inches by half an inch).
Place the leek strips into a large pan of salted water for 1 minute to
blanch. Refresh with cold water, drain and pat dry.
Line 4 buttered ramekins (5 fl oz) from the centre up the sides, leaving
part of the leek hanging out of the top. This should be done alternatively
green and white, ensuring that they overlap slightly.
Fill each ramekin with the salmon mousse and fold over the excess leek.
Cover with cling film. Place in a pan of gently simmering water, half the
depth of the ramekins, and cover. Poach for approximately 15 minutes.
Sauce:
Put the white wine, vermouth, finely chopped shallots, thyme and bay leaf
into a small saucepan. Heat liquid until two thirds have evaporated. Add
the cream and heat gently gradually adding small lumps of butter.
Whisk continuously until all the butter has evaporated. The consistency
should be a light coating. Remove thyme and bay leaf.
To serve:
Carefully turn out the mousse onto a warm plate. Using a clean cloth,
remove any liquid that comes from the mould. Add the sauce and garnish with
a little parsley.
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