Port Sangaree Soda
Salmon Mousse Pate with Cucumber Wafers
- 1 16- ounce can salmond drained
- 1 cup dry white wine
- 1 cup clam juice
- 1 teaspoon lemon juice
- 1 tablespoon unflavored gelatin
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne
- 1/2 teaspoon celery seed
- 1/2 cup heavy cream
- 2 cucumbers
Make the Pate
Remove skin and bone from salmon and flake with form; set aside.
Sprinkle gelatin on surface of white wine and dissolve.
Heat clam juice in small saucepan until simmering; add wine and gelatin and heat until gelatin has melted.
Remove from heat; add flaked salmon, lemon juice, salt, pepper, cayenne, and celery seed. Puree in blender or food processor or pass through food mill or sieve. Cool to room temperature.
Beat heavy cream until light peaks form. Gently fold in salmon mixture. Turn mixture into lightly oiled loaf pan 8 1/2" x 4 1/2" x 2 1/2" Refrigerate until set, about 2 hours.
Prepare the Cucumber Wedges
Peel cucumber carefully, allowing slivers of peel to remain for color. Run tines of fork lengthwise down sides of cucumber to form ridges. Cut into 1/4 -inch slices and serve cold.
To serve, unmold pate on serving platter. Serve with cucumber wedges.
May substitute 2 cups freshly cooked salmon for the canned.