SALMON MOUSSE

1 oz butter
1 shallot or 2 spring onion bulbs, finely chopped.
7 fluid ounces chicken cube stock
¼ oz powdered gelatine
2-3 tablespoons dry vermouth or sherry
8 oz salmon (cooked or canned)
Salt and pepper
Pinch of grated nutmeg
¼ pint double or whipping cream



Melt butter and cook shallot until translucent. Add stock and simmer for 10 minutes to teduce. Remove from heat and sprinkle in gelatine and stir. Leaveuntil gelatine has dissolved and mixture is clear. Add vermouth, meanwhile pound or liquidise salmon into paste then beat in seasoning anf nutmeg to taste. Chill until just beginning to set. Lightly whip cream and fold into mixture. Turn into mould to set and chill. Serve with plain or green mayonnaise.


SALMON HASH

Salmon, cooked and cubed
2-3 large potatoes, cooked and cubed
Spring Onions or Shallots
1oz butter


Melt butter and cook shallots until soft, add cubed potatoes and salmon cubes, fry gently until turning brown.