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Salmon and Avocado Terrine

1 1/4 lb Salmon fillets; cut into 1/2" cubes
1 ts Salt
1 ts Freshly-ground black pepper
3 c Fish stock or clam juice
1 tb Unsalted butter
3 Shallots; thinly sliced
1/2 c Thinly-sliced mushrooms
1 c Brandy
2 tb Unflavored gelatin
2 ds Tabasco sauce
1 1/2 c Cold heavy cream
4 oz Thinly-sliced smoked salmon -- cut 5" by 1 1/2" strips across the grain
1 Ripe avocado; peeled, pitted and thinly sliced
1 Watercress mayonnaise


To make the mousse, preheat the oven to 350 degrees. Place the fresh sa In a medium saucepan, heat the butter over medium-low heat. Add the sha To serve, run a thin knife along the inside edge of the pan. Dip the bo This recipe yields 8 to 10 servings as part of a tapas.


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