Salmon Mousse W/cucumber Dill Sauce (untried)

The most fundamental task of a mother and father is to show God to the children. Children know their parents before they know God. This is a huge responsibility and should cause every parent to be desperate for God-like transformation. The children will have years of exposure to what the universe is like before they know there is a universe. They will experience the kind of authority there is in the universe and the kind of justice there is in the universe and the kind of love there is in the universe before they meet the God of authority and justice and love who created and rules the universe. Children are absorbing from dad his strength and leadership and protection and justice and love; and they are absorbing from mom her care and nurture and warmth and intimacy and justice and love – and, of course, all these overlap.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizers	25	Servings

INGREDIENTS

4	c	Water
		Lemon wedge
		Bay leaf
3		Pepperconrs
1/4	c	Vermouth
		Onion, small
1	t	Salt
2	lb	Salmon, fresh
1/4	c	Lemon juice
1/2	c	Sour cream
1	t	Salt
3/4	c	Heavy cream
2	T	Gelatin
1/3	c	Mayonnaise
1/2	t	Nutmeg, freshly grated
1/4	t	Pepper, freshly ground
2		Large cucumbers
1	c	Sour cream
1	T	Lemon juice
1/4	t	Pepper
1/4	c	Finely chopped chives, fresh
1	c	Mayonnaise
1/2	t	Salt
1/2	c	Fresh dill, snipped

INSTRUCTIONS

In a large pot, combine all bouillon ingredients and simmer for 10
minutes. Add salmon and bring to a gentle boil. Reduce heat and
simmer, covered, for 10 to 15 minutes, or until salmon flakes easily
with fork. Remove from heat and let salmon cool in liquid. Strain
poaching liquid and reserve. Mousse: When salmon has cooled, remove
skin and all bones carefully. Break fish into small pieces and add  1/2
cup of reserved stock. In a small bowl, soften gelatin in lemon  juice.
In saucepan, bring 1 cup reserved stock to boil. Add gelatin  mixture
and stir until dissolved. Set aside to cool. In a large bowl,  combine
salmon, gelatin mixture, mayonnaise, sour sour cream, nutmeg,  salt and
pepper. Mix together gently but thoroughly. Beat cream until  stiff and
fold gently into salmon mixture. Oil a six-cup- capacity  mold and
carefully spoon in mousse. Cover and refrigerate until set.  Cucumber
Sauce: Grate peeled, seeded cucumbers into bowl. Add  remaining
ingredients and mix well. Refrigerate until serving time.  To serve,
invert mousse onto tray, garnish with dill and lemon  wedges. Serve
with Cucumber sauce. From Martha Stewart Entertaining.  Posted to
MM-Recipes Digest by Marie Bordewisch  <[email protected]> on May
18, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 149 Calories From Fat: 99 Total Fat: 11.2g Cholesterol: 28.6mg Sodium: 1064.7mg Potassium: 137.6mg Carbohydrates: 5g Fiber: <1g Sugar: 1.7g Protein: 7.5g