| Cook the potatoe in salted water ; gently fry the
salmon fillets in a pan.
Take skin & bones off the salmon fillets ; crumble them roughly.
Peel the potatoe, crumble it roughly.
In an electric mixer with blade, put the salmon, potatoe, cream,
lemon juice, mustard, the 3 teaspoons of capers, salt & pepper.
Mix the whole for at least 2 minutes. Taste the mixture and adjust
seasoning.
Pour in a fruitcake mould and leave in the fridge for at least 3
hours. Ideally make it half a day before serving.
Serve in ear dishes, on a bed of lettuce, making "balls"
of mousse with a spoon. Sprinkle a few capers on it (left spoonfull).
|
