Prep 30 mins
Cook 0 mins
This is by request. I have not tried it, but it comes from one of my favourite cook books. "Island Cookery". (Please let me know how it comes out)
- 2 cups cooked fresh salmon
- 2 1⁄2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 dash cayenne
- 1 (1/4 ounce) envelope unflavored gelatin
- 1⁄2 cup cold water
- 3 tablespoons mayonnaise
- 1⁄4 cup heavy cream
- 1 cup milk
- 3⁄4 cup light cream
- 1⁄4 cup whipping cream
- 2 small onions, sliced thin
- 1⁄2 bay leaf
- 1 whole clove
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon salt
- 1 dash white pepper
- 2 hard-cooked eggs
- Drain salmon, discard bones, mash smoothly.
- Combine salmon, lemon juice, salt and cayenne.
- Sprinkle gelatin over cold water to soften.
- Put in pan of boiling water and stir until gelatin is dissolved.
- Add to salmon mixture, then add mayonnaise, and the cream which has been whipped until it holds its shape.
- Pour into 1 quart mould and chill until set.
- Unmound on platter and garnish with watercress and deviled eggs.
- Heat milk and cream together with the onion slices, bay leaf and whole clove until film forms.
- Skim the surface.
- Melt butter in a saucepan, stir in flour keeping it smooth, (with a whisk) and cook over a very low heat for a few minutes.
- Pour in scalded milk mixture and cook over a low heat stirring constantly, until mixture bubbles.
- Remove from heat, season with salt and pepper and strain into a saucepan.
- Add eggs, coarsely chopped and heat through.
- Do not cook any further.
- If the sauce seems too thick, add a little more light cream.
- Serve separately in a warm sauceboat.
- The delight is in having the sauce warm with the cold mousse.
- Can add 1 teaspoon tarragon to sauce for different flavour.