Instructions: Lay the 6 slices of smoked salmon on a wooden board or work surface. Divide the mousse between the slices, then roll up each one. Fold over the ends to form neat parcels. Arrange the parcels on a round wire rack and place in the refrigerator. When they are very cold, use a spoon to coat the papillotes with the half-set fish aspic.

Aspic Ingredients
2lbs 2 oz fish bones & heads (any white fish)

2 oz onions
1 leek (white part only)

2 oz mushrooms
2 oz butter
4 oz dry white wine
1 bouquet garni
3 1/2 pints water

Remove the gills from the fish heads. Soak the bones and heads in cold water for 3 to4 hours. Roughly chop the fish bones and heads. Wash and chop the vegetables and sweat them in the butter. Then add the chopped bones and heads and simmer for a few minutes. Pour in the white wine. Increase the heat and reduce the liquid by half, then cover the contents of the pan with water. Bring the mixture to a the boil, skimming the surface frequently. After 5 minutes cooking time, add the bouquet garni and simmer, uncovered, for 25 minutes.

Carefully strain the stock into a bowl through a muslin-lined sieve. leave to cool, then store in the refrigerator.

The stock will keep for 1 week in the refrigerator and for several weeks in the freezer.

To Make Fish Aspic: If the stock is very clear, the addition of a few leaves of gelatine will produce a fish aspic. A few slices of lemon squeezed into the aspic will give it a slightly sharp flavour.

The Mousse:
Place the smoked salmon trimmings and the smoked trout in a blender or food processor and process for 1 minute.

Rub the resulting puree through a fine sieve into a small bowl set in crushed ice.

Using a spatula fold in 2 tbls. melted, cooled fish aspic, then gradually stir in the cream adding a very little at a time, particularly at first, to avoid any lumps.

Season to taste.

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