Name: Smoked Salmon Claudine
Ingredients: 10 oz Smoked salmon slices; 6 oz Smoked salmon; 6 oz Smoked trout; 10 oz Heavy cream; 1 Gelatin leaf; 1 tb Tomato puree; Worcestershire as needed; Tobasco sauce as needed; Lemon juice to taste; Salt and pepper as needed; 6 oz Swedish Mustard Dressing; 10 oz Marinated cucumber relish; 20 Wedges hard boiled egg; 20 sl Plum tomato; 10 Wedges lemon; 1 Head bibb lettuce leaves; 10 Sprigs dill; 2 oz Capers

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Swedish	Infood01	1	servings

INGREDIENTS

10	oz	Smoked salmon slices
6	oz	Smoked salmon
6	oz	Smoked trout
10	oz	Heavy cream
1		Gelatin leaf
1	tb	Tomato puree
		Worcestershire as needed
		Tobasco sauce as needed
		Lemon juice to taste
		Salt and pepper as needed
6	oz	Swedish Mustard Dressing
10	oz	Marinated cucumber relish
20		Wedges hard boiled egg
20	sl	Plum tomato
10		Wedges lemon
1		Head bibb lettuce leaves
10		Sprigs dill
2	oz	Capers

INSTRUCTIONS

FOR MOUSSE
FOR GARNISH
Pass salmon and trout through the finest blade of the meat grinder. Put in
the food processor and while it's running add the heavy cream slowly .
For Garnish:
Soak the gelatin leaves in cold water strain, and heat lightly to liquify.
Then slowly add to the mousse. Season with the rest of the ingredients.
Then pipe the mousse into the pre-prepared molds lined with smoked salmon
slices. Fold over edges of sliced smoked salmon to make a envelope. Serve
with garnish.
Converted by MC_Buster.
NOTES : Recipes adopted from Apollo Standard Recipe
Recipe by: IN FOOD TODAY SHOW #INJ168
Converted by MM_Buster v2.0l.

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