Serrano Ham With Smoked Salmon Mousse

Servings: 6

Ingredients:

6 slices of Serrano ham, very thinly sliced
150 g. smoked salmon
1/4 l. fresh cream
4 sheets gelatin
4 tablespoons tomato sauce
1 and 1/2 onion
1 cup brandy
Salt and pepper

Preparation:

Dice serrano ham and onion. Put butter in a saucepan and saute the onion at a low temperature. Add salmon, salt, pepper, tomato sauce and brandy. When the mixture has almost evaporated, add soaked sheets of gelatine and puree. Rub mixture through a sieve to make a smooth cream, Allow to cool.

Whip the cream with a pinch of salt and white pepper; add cream to the smoked salmon, stirring slowly.

Allow mixture to cool for two hours. Spread the mousse on the slices of Consortium serrano ham and roll up.

recipe courtesy of Consorcio del Jamón Serrano Español