Salmon Mousse In Aspic
|Thin strips of pimento||6|
|Hard cooked egg whites||6 (Thin Crescents)|
|Canned salmon||2 Cup (32 tbs), drained and flaked (Fresh Cooked Salmon May Be Used)|
|Lemon juice||To Taste|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Whipped cream||3 Tablespoon|
1. Place a one-quart fish mold on a bed of cracked ice and add a thin layer of chilled but still-liquid aspic. Swirl it around to coat the bottom and sides of the mold. Chill until set.
2. Outline the fins, tail and mouth with thin strips of pimento dipped in aspic and line the scales down the back with tiny, thin crescents of egg white dipped in aspic. Use a round slice of truffle or black olive for the eye.
3. Sprinkle chilled but still-liquid aspic over each piece of garnish to set into place and chill until firm.
4. Add a little additional chilled but still-liquid aspic to the mold and swirl it around to further coat the bottom and sides. Chill until firm.
5. Mash the salmon flakes and force the fish through a fine sieve.
6. Season the salmon with lemon juice, salt and cayenne pepper.
7. Soften the gelatin in the cold water, then dissolve it over hot water. Add the dissolved gelatin to the salmon mixture and mix thoroughly.
8. Fold in the mayonnaise and whipped cream. Chill slightly.
9. Using a pastry bag fitted with a large round tube, add the mousse to the mold, keeping it away from the sides. Chill in the refrigerator until the mousse is set.
10. Pour chilled but still-liquid aspic to cover over the mousse and chill until firm.
11. Quickly dip the mold in hot water three times. Wipe the base dry and invert the mold on a large glass or silver platter. Preferably, the platter should be coated with a thin layer of aspic and chilled before the fish is unmolded.
12. Garnish the platter with stuffed hard-cooked eggs.