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1
Scald milk and set aside.
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2
In a saucepan over low heat, melt 3 tablespoons butter.
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3
Add flour to melted butter and cook, stirring continuously with a wooden spoon, 2 to 3 minutes, until the mixture is very thick.
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4
Add the scalded milk, all at once, and beat with a wire whisk over low heat for 5 minutes more, until the bechamel is thick and smooth.
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5
Add salt, pepper and cayenne, remove from heat and set aside to cool until lukewarm.
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6
Skin and bone salmon meat and flake with a fork.
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7
Cut remaining butter into chunks.
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8
Add salmon and butter to bechamel and mix well, using an electric beater rather than a blender or processor.
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9
Add cream and Cognac to salmon mixture and blend thoroughly.
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10
Taste for seasoning, adding more salt, pepper or cayenne if necessary.
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11
Refrigerate, covered, until the mixture has thickened sufficiently to allow piping through a pastry bag and tube - 2 to 3 hours, or overnight.
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12
While the mixture is cooling, remove tops from tomatoes and scoop out flesh.
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13
Stand tomatoes upside down on a rack to drain.
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14
When the salmon mixture is ready, pipe it into the hollowed-out tomatoes and top with a few grains of red salmon roe.
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15
Extra mousse can be served in a bowl topped with more roe.
