This sounds like a middle of the summer, don’t feel like cooking because it’s too damn hot meal. Combine with a tossed salad and a couple of drinks, and you’re set.
Aperitifs Card 38
Port Sangaree
2 jiggers white port wine
1 jigger water
1/2 teaspoon superfine sugar
1 pinch nutmeg
Dissolve sugar and water in bottom of Old Fashioned glass. Add white port wine and stir well with ice. Sprinkle with pinch of freshly grated nutmeg.
Port Sangaree Soda
Follow instructions above, but substitute 1 jigger club soda for water; garnish with orange twist. This is the drink on the front of the card.
Salmon Mousse Pate with Cucumber Wafers
Ingredients
- 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
Instructions
Make the Pate
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Remove skin and bone from salmon and flake with form; set aside.
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Sprinkle gelatin on surface of white wine and dissolve.
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Heat clam juice in small saucepan until simmering; add wine and gelatin and heat until gelatin has melted.
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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.
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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
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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.
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To serve, unmold pate on serving platter. Serve with cucumber wedges.
Recipe Notes
May substitute 2 cups freshly cooked salmon for the canned.
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