6 slices of Serrano ham, very thinly sliced
\n5 oz smoked salmon
\n1\/4 l. fresh cream
\n4 sheets gelatin
\n4 tablespoons tomato sauce
\n1 1\/2 onion
\n1 cup brandy
\nSalt and pepper<\/p>\n
Dice serrano ham and onion. Put butter in a saucepan and saut\u00c3\u00a9 the onion at a low temperature. Add salmon, salt, pepper, tomato sauce and brandy. When the mixture has almost evaporated, add soaked sheets of gelatin, Puree. Pour mixture through a sieve to make a smooth cream. Allow to cool. Whip the cream with a pinch of salt and white pepper; add cream to the smoked salmon, stirring slowly. Allow mixture to cool for two hours. Spread the mousse on the slices of serrano ham and roll up.<\/p>\n","protected":false},"excerpt":{"rendered":"
6 slices of Serrano ham, very thinly sliced 5 oz smoked salmon 1\/4 l. fresh cream 4 sheets gelatin 4 tablespoons tomato sauce 1 1\/2 onion 1 cup brandy Salt and pepper Dice serrano ham and onion. Put butter in a saucepan and saut\u00c3\u00a9 the onion at a low temperature. Add salmon, salt, pepper, tomato sauce and brandy. When the mixture has almost evaporated, add soaked sheets of gelatin, Puree. Pour mixture through a sieve to make a smooth cream….<\/p>\n