-
1
To make the mousse, preheat the oven to 350 degrees.
-
2
Place the fresh salmon in a single layer in a medium ovenproof skillet and sprinkle with salt and pepper.
-
3
Bring the fish stock to a boil and pour it over the salmon.
-
4
Over mediumhigh heat, bring the stock to a simmer.
-
5
Place a buttered sheet of parchment paper over the skillet and transfer it to the oven.
-
6
Cook for 2 minutes, until the salmon is not quite done.
-
7
Strain, reserving the salmon and stock in separate bowls.
-
8
In a medium saucepan, heat the butter over mediumlow heat.
-
9
Add the shallots and the mushrooms and cook for about 3 minutes, or until almost tender.
-
10
Add the brandy and flame it with a match, standing well away from the pan.
-
11
Cook over high heat until reduced by half, then add the reserved stock and again reduce by half.
-
12
Remove from the heat and sprinkle the gelatin over the top.
-
13
Stir until the gelatin has dissolved, then strain into a food processor and discard the solids.
-
14
Add the cooked salmon and the Tabasco to the food processor and puree the mixture until smooth.
-
15
Whip the cream to soft peaks and reserve in the refrigerator.
-
16
Transfer the salmon mixture to a metal bowl set inside a larger bowl filled with ice water.
-
17
Stir until the mixture has cooled to room temperature, but not colder.
-
18
Stir in 1/4 of the whipped cream to loosen the mixture, then fold in the remaining whipped cream gently.
-
19
Stop folding as soon as the last trace of white disappears.
-
20
Pour 1/2 of the mixture into a 10 by 5 by 3inch glass loaf pan and, using half of the smoked salmon, gently lay a layer of smoked salmon over the top, laying the strips crosswise.
-
21
Fit the avocado slices together into an even layer, taking care not to press down too hard or the mousse underneath will shift.
-
22
Lay the remaining smoked salmon over the top of the avocado and then scoop the remaining salmon mousse into the pan.
-
23
Spread the mousse into an even layer and cover with plastic wrap.
-
24
Chill for at least 6 hours and up to 2 days before serving.
-
25
To serve, run a thin knife along the inside edge of the pan.
-
26
Dip the bottom of the pan in hot water for a few seconds and invert onto a rectangular serving platter.
-
27
Cut the mousse into 3/4inch slices with a very sharp knife transfer carefully to serving plates.
-
28
Pass the watercress mayonnaise on the side.
