Double Salmon Mousse with Marie Rose Sauce

[Cornish Cream]

Well done Chookie.Your recipes are featured frequently on the Forum Facebook page.

[Cuilidh]

Just had another look at your first picture of this mousse, Chookie, and noticed the head of a fish peeking out between the lettuce leaves ... hope it wasn't a salmon!!

[maddy]

Can't wait to make this!! 

[achookwoman]

Thanks girls. 
After our get together in Hobart, Ral and I went on a fab trip up the Gordon  River.  They served Salmon Mousse piped on to Cucumber slices as Canapés . I thought,  perfect for the TMX.
Marina,  that is a very ugly little fish that you can see on the plate.  This dish is part of a very nice set with a large platter and 12 plates.  We bought the set at an Antique Auction.  I have been waiting for a special occasion so I can bake a large Salmon in a salt crust.

[cookie1]

Chookie my first introduction to smoked salmon was on the Gordon River cruise about 22 years ago.

[judydawn]

Speaking of smoked salmon, whilst in Hobart I had a discussion with someone (one was Bedlam but not sure if anyone else was in on the conversation) regarding hot and cold smoked salmon.  There seemed to be a preference to one over the other but I can't remember which was the better choice.  Anyone remember this conversation?

[cookie1]

Not me sorry. 

[achookwoman]

Judy, probably cold smoked is the more expensive one as it is more difficult to do.  It has to be smoked and then cooked , where as the hot smoked is cooked and smoked at the same time. I have hot smoked on the BBQ.  Good fun.