Salmon mousse

Prepare the fish stock by boiling the fish Kettle odors in a quart of salted water with 4-5 peppercorns.

When the vegetables are cooked, remove them with a slotted spoon, let it cool the broth, add the white wine and calateci salmon, drained well and Hulk.

With, please take the boil and reduce to a minimum the fire: the fish must simmer pianissimo, otherwise breaks.

In about 15 minutes it is cooked salmon: drain just you will see that the eye has been bleached and protrudes.

Skin and rid them with great care of thorns, collect the pulp (no matter if partially crumbles as long as it is perfectly trimmed) into a bowl and when is cold move to garbage disposals, to reduce it to a batter.

Meanwhile you did soften the butter.

Mount it with the whisk until it becomes soft and white, always lashing out, adding salmon incorporateci once in a while a few drops of lemon.

Add salt and lemon juice, stir gently whipped cream and when you've got a thick cream and soft all pink, also pour the mousse in the container where you want to serve it and hold on to it for a couple of hours at least.

The Crystal can be so careful that you do not break out from freezing in the heat of the kitchen.

The mousse served with a spoon, you can garnish with a few capers and half lemon slices, and offers accompanied by toasted sliced bread to spread it with the fish knife.