Recipe - Salmon Mousse Wcucumber Dill Sauce (Untried)

COURT BOUILLON
4 cup Water
Lemon wedge
Bay leaf
3 x Pepperconrs
One fourth cup Vermouth
Onion, small
1 teaspoon Salt

MOUSSE
2 pound Salmon, fresh
One fourth cup Lemon juice
One half cup Sour cream
1 teaspoon Salt
Three fourths cup Heavy cream
2 tablespoon Gelatin
1/3 cup Mayonnaise
One half teaspoon Nutmeg, freshly grated
One fourth teaspoon Pepper, freshly ground

CUCUMBER SAUCE
2 x Large cucumbers
1 cup Sour cream
1 tablespoon Lemon juice
One fourth teaspoon Pepper
One fourth cup Finely chopped chives (fresh
1 cup Mayonnaise
One half teaspoon Salt
One half cup Fresh dill, snipped

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 One half 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 sixcup 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 MMRecipes Digest by Marie Bordewisch msleukie@mindspring.com
on May 18, 1998