Title: Smoked Salmon Claudine
Categories: Infood01
Yield: 1 servings

10 oz Smoked salmon slices

---------------------------------FOR MOUSSE---------------------------------
6 oz Smoked salmon
6 oz Smoked trout
10 oz Heavy cream
1 Gelatin leaf
1 tb Tomato puree
Worcestershire as needed
Tobasco sauce as needed
Lemon juice to taste
Salt and pepper as needed

--------------------------------FOR GARNISH--------------------------------
6 oz Swedish Mustard Dressing
10 oz Marinated cucumber relish
20 Wedges hard boiled egg
20 sl Plum tomato
10 Wedges lemon
1 Head bibb lettuce leaves
10 Sprigs dill
2 oz Capers

Pass salmon and trout through the finest blade of the meat grinder. Put in
the food processor and while it's running add the heavy cream slowly .

For Garnish:

Soak the gelatin leaves in cold water strain, and heat lightly to liquify.
Then slowly add to the mousse. Season with the rest of the ingredients.
Then pipe the mousse into the pre-prepared molds lined with smoked salmon
slices. Fold over edges of sliced smoked salmon to make a envelope. Serve
with garnish.

Converted by MC_Buster.

NOTES : Recipes adopted from Apollo Standard Recipe

Recipe by: IN FOOD TODAY SHOW #INJ168

Converted by MM_Buster v2.0l.