1 ib fresh salmon
1 single bouquet garni
1/2 pint double cream
2 oz butter
4 fl oz dry sherry
2 tablespoon lemon juice
1 salt and pepper
1/2 oz powdered gelatine
Set oven to 350/F or Mark 4. Lightly oil a 1 lb. loaf tin or a salmon mould. Place the salmon in a huttered, ovenproof dish with the fresh herbs, and cover with water. Cover the dish with foil and cook for ?0 minutes. Leave the salmon to cool in the liquid, then remove the skin and bones, but reserve the liquid. Pound the salmon until smooth. Lightly whip the cream and fold into the salmon. Soften the butter and stir mto the mixture toaether with the sherry and lemon juice. Season to taste. Measure 6 tablespoons of the reserved flsh liquid into a bowl and sprinkle the gelatine on top. Set over a pan ot hot water until the gelatine has dissolved. Cool slightly and then beat into the mousse. Spoon the mousse into the tin or mould and leave to set in a cool place overnight. 'Turn out to serve.
