Rolls of Serrano Ham With Smoked Salmon Mousse

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, Puree. Pour 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 serrano ham and roll up.

recipe courtesy of Consorcio del Jamón Serrano Español