Smoked Salmon Molds with Avocado Sauce

• 1 12 teaspoons unflavored gelatin
• 12 cup white fish stock
• 5 ounces sliced smoked salmon
• 14 cup well-chilled heavy cream
• 1 avocado, peeled,pitted and chopped
• 23 cup heavy cream
• 2 -3 tablespoons fresh lemon juice, to taste
• white pepper
• 1 tomatoes, peeled,seeded,cut into 1/4 inch dice
• 1 teaspoon capers

1. Make molds: In a small saucepan, sprinkle gelatin over stock and let soften 10 minutes.
2. Heat over moderate heat, stirring, until liquid comes to a boil; stir until gelatin is just dissolved and let cool.
3. In processor, grind salmon to a paste; with motor running, add stock in a stream, and puree until smooth.
4. Force through a fine sieve into a bowl.
5. In a small bowl, beat cream until it holds soft peaks and fold into puree.
6. Divide among 4, 1/4 cup ramekins, rinsed with cold water but not dried; smooth tops.
7. Chill, covered with plastic wrap, for 1 hour or until set.
8. Make sauce: In a small saucepan, combine avocado, cream, lemon juice, pepper and salt to taste.
9. Bring to a boil, stirring, and simmer 2 minutes.
10. Puree mixture in processor; force through a fine sieve into bowl and chill, covered, for 30 minutes.
11. For serving: Run a knife around edge of molds and invert onto appetizer plates.
12. Spoon some sauce around each mold and sprinkle tomato and capers decoratively over each.

unflavored gelatin, white fish, salmon, well, avocado, heavy cream, lemon juice, white pepper, tomatoes, capers

Taken from www.food.com/recipe/smoked-salmon-molds-with-avocado-sauce-63182 (may not work)