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1
Place the salmon steaks in a small shallow pan, add half the onion, half the carrots, one bay leaf, 5 peppercorns and a good pinch of salt, spoon over half the wine (= 75 ml / 5 Tablespoons) with some of the water (=75 ml / 5 Tablespoons).
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2
Cover and slowly boil, then simmer gently for 15 minutes (covered).
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3
Remove the salmon pieces (RESERVE the cooking liquid).
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4
Gently peel off the skin and using two forks gently flake the flesh, removing any bones.
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5
Place the fish to one side to cool and boil the reserved cooking liquid down until it it reduced by half, strain it and reserve it again.
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6
To make the mousse, sprinkle 15 ml ( 3 teaspoons) gelatine into 45 ml (3 Tablespoons) water in a small cup and mix well, leave until totally dissolved (several minutes).
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7
bring the milk to the boil with the rest of the sliced onion, carrot, bay leaf and peppercorns then leave to infuse for 10 minutes.
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8
Melt butter, and off the heat add flour and then strain the milk mixture into this.
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9
bring to the boil and boil for several minutes, stirring all the time.
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10
Take off the heat and while still warm, mix in the gelatine mixture.
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11
Once the sauce is cooked, add it, with the fish and a little of the reserved fish stock to a food processor (or use a stick blender) and PULSE ONLY for a few seconds so that the fish still retains some texture.
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12
Slowly add the mayonnaise and whipped cream and fold through the mousse.
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13
Whisk the egg white until stiff but not dry, and fold it well into the mousse mixture.
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14
Pour the mixture into an oiled 18cm (7 inch) souffle dish, smooth the surface, cover and refrigerate about 2 hours to set.
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15
Make aspic by soaking the remaining gelatine in 30 ml (2 Tablespoons) water and dissolving it, stir in the remaining wine, sherry, vinegar, water( 90ml / 6 tablespoons) and season.
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16
refrigerate for 1 hour to set.
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17
Turn Mousse out on to a flat dish and dab with kitchen paper very gently to absorb any excess oil from the dish.
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18
Turn the aspic out in a sheet of greaseproof paper and chop roughly.
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19
Slice cucumber very thinly and press gently around the sides of the salmon mouse.
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20
Garnish with aspic and serve with Melba toast.
