Salmon Mousselines à la Tosca

Ingredients

• salmon mousseline forcemeat
• Crème d'écrevisse
• soft roes
• Beurre noisette
• crayfish tails
• truffle
• light Sauce Mornay
• Beurre d'écrevisse

Instructions

1. Add 50 grammes of Crème d'écrevisse per pound of mousseline forcemeat.
2. Mould the mousselines with a spoon, poach them, drain them and dish them in a crown as in the preceding recipe.
3. Garnish each mousseline with an escalope of soft roe cooked in Beurre noisette, with 4 crayfish tails cut in two lengthwise, and a slice of truffle at each end.
4. Coat with a light Sauce Mornay finished with Beurre d'écrevisse and glaze quickly.