Port Sangaree and Salmon Mousse Pâté with Cucumber Wafers

1 an (16-oz size) salmon, drained or 2 cups cooked fresh salmon
1 cup dry white wine
1 cup clam juice
1 teaspoon lemon juice
1 tablespoon unflavored gelatin
½ teaspoon salt
¼ teaspoon white pepper
⅛ teaspoon cayenne
½ teaspoon ground celery seed
½ cup heavy cream

Remove skin and bone from salmon and flaked with fork; set aside. Sprinkle gelatin on surface of white win 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. Purée 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 into salmon mixture. Turn mixture into lightly oiled loaf pan, 8½” x 4½” x 2½”.
Refrigerate until set, about 2 hours.

Unmold on serving platter; serve with Cucumber Wafers
Yield: 4 cups pâté (12-16 slices).


Select large, firm cucumber with dark green skins. Peel carefully. allowing slivers of peel to reaming for color. Run times of fork lengthwise down sides of cucumber to form ridges. Cut into ¼-inch slices and serve cold.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

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