Spoon the preparation into bowls covered with plastic film.
Leave to set in the refrigerator for a few hours. Press fresh
tomatoes into the passata and keep in a cool place. Put the
dishes you are going to use in the fridge.
Pour a little bit of passata into a dish. Unmould a timbale and
put it in its place. Finish off with a crayfish, tails, salmon eggs
and a sprig of dill.
ingredients - info
2 dl cream
5 cl vegetable stock
2 leaves of gelatin
salmon mousse timbale
1 tsp tomato puree
100 g smoked salmon
This hors d'oeuvre will at least attract the attention of
your table mates. You can also serve it as a cold starter.
In that case, choose a timbale one size larger.
Keep as many crayfish as you have to make plates. Remove
the tail meat from the rest and remove the intestinal tract. Also
keep some of the cleaned tails aside.
Puree smoked salmon and crayfish tails in equal portions with
a dash of cream. Stir in a spoonful of tomato puree and a
splash of Cognac. Whip the rest of the cream. Mix with the
pureed preparation. Dissolve the soaked gelatine in hot
vegetable stock and mix with the rest.