Smoked Salmon Molds with Avocado Sauce

There's no real cooking time to this recipe - but there is 1 1/2 hours of 'setting' time in the refrigerator. This is a lovely appetizer.

• Ready In: 20 mins
• Serves: 4

Ingredients

• Molds

• 1 1⁄2 teaspoons unflavored gelatin
• 1⁄2 cup  white  fish stock
• 5  ounces  sliced smoked salmon
• 1⁄4 cup  well-chilled heavy cream

• Sauce

• 1  avocado, peeled,pitted and chopped
• 2⁄3 cup heavy cream
• 2 -3  tablespoons fresh lemon juice, to taste
•  white pepper
• 1  tomatoes, peeled,seeded,cut into ¼ inch dice
• 1  teaspoon capers

Directions

1. Make molds: In a small saucepan, sprinkle gelatin over stock and let soften 10 minutes.
2. Heat over moderate heat, stirring, until liquid comes to a boil; stir until gelatin is just dissolved and let cool.
3. In processor, grind salmon to a paste; with motor running, add stock in a stream, and puree until smooth.
4. Force through a fine sieve into a bowl.
5. In a small bowl, beat cream until it holds soft peaks and fold into puree.
6. Divide among 4, ¼ cup ramekins, rinsed with cold water but not dried; smooth tops.
7. Chill, covered with plastic wrap, for 1 hour or until set.
8. Make sauce: In a small saucepan, combine avocado, cream, lemon juice, pepper and salt to taste.
9. Bring to a boil, stirring, and simmer 2 minutes.
10. Puree mixture in processor; force through a fine sieve into bowl and chill, covered, for 30 minutes.
11. For serving: Run a knife around edge of molds and invert onto appetizer plates.
12. Spoon some sauce around each mold and sprinkle tomato and capers decoratively over each.