INGREDIENTS

INSTRUCTIONS

Line the bottom of an oiled 5-cup charlotte mold or souffle dish with a
round of wax paper, oil the paper, and press the coriander leaves face down
onto the paper decoratively. in a small bowl combine the cold water and the
lemon juice, sprinkle the gelatin over the mixture, and let it soften for 2
minutes. Add the boiling water and stir the mixture until the gelatin is
dissolved. In a food processor blend together the smoked salmon, the canned
salmon, the sour cream, and the Tabasco until the mixture is smooth, add
the gelatin mixture, the scallion, and salt and pepper to taste, and blend
the mixture until it is combined well. In a large bowl beat the heavy cream
until it holds soft peaks, add it to the salmon mixture, and pulse the
motor until the mousse is just combined. Pour the mousse into the prepared
mold and chill it, covered, for at least 8 hours or overnight.
Dip the mold into a large pan of hot water for 2 seconds and run a thin
knife around the edge. Invert a platter over the mold and invert the mousse
onto the platter. (If the coriander leaves stick to the wax paper, replace
them on top of the mousse.) Spoon the salmon roe around the edges of the
mousse, garnish the platter with the celery leaves, and serve the mousse
with the crudites.
Serves 12 to 14 as an hors d'oeuvre.
Gourmet June 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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