Ingredients 300 g of boiled salmon, 15 cl of cream, 1 dl of white sauce, ½ gallons of jelly fish.
Preparation
Grind finely in a mortar and add the salmon sauce. Salt in a timely manner and season with plenty of pepper to sift and stir in gelatin after 7 cl of cream and partially assembled. Separately, pour into a special tile for a mousse made the jelly fish liquid, let it thicken, decorate it, possibly with truffles, then fill it almost completely with the past of salmon, and refrigerate until ready to serve.
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