400g Cooked salmon
125 ml velout
125 ml fish aspic jelly
A little sweated paprika if desired
Salt and Pepper
250ml whipping cream
Method
1 Puree the salmon, place in a saucepan with the veloute and aspic and boil for 2 mins.
2 Pass through a sieve, add a little sweated paprika if desired, and mix well. Season.
3 Place in a basin over a bowl of ice, stir until setting point, then fold in the half-whipped cream.
4 Pour into a glass bowl or individual moulds. Decorate and use as required for weddings or christmas parties.
This dish is useful ofr catering as it can be created in advanced and served to party guests later.
