Three Fish Mousse

• 1 lb. cod or similar white fish, skinned
• 1 bay leaf
• 1 slice lemon
• 6 black peppercorns
• 14 oz. thinly sliced smoked salmon
• 0.4 oz. sachet gelatin
• 6 oz. cooked prawns, chopped roughly
• 1/2 pt. sour cream
• 8 oz. low-fat cream cheese
• 2 Tbsp. chopped fresh dill
• juice of 1 lemon
• 3 drops Tabasco sauce
• salt and pepper
• sprigs of dill to garnish

1. This dish is a marvelous first course, although a little goes a long way.
2. To begin, lightly oil a 2-quart ring mold.
3. Next, place the cod, bay leaf, lemon and peppercorns in a deep frying pan.
4. Cover with water and poach for about 25 minutes, or until the fish flakes.
5. Remove fish from stock and allow to cool.
6. Flake the fish.
7. Liberally line the ring mold with the smoked salmon, making certain that every slice overlaps a little with the next and that plenty is left to hang over the outer and inner edges of the mold.
8. Put 4 tablespoons of water into a saucepan.
9. Sprinkle the gelatin into the water and let the water completely absorb the granules.

white fish, bay leaf, lemon, black peppercorns, salmon, sachet gelatin, prawns, sour cream, lowfat cream cheese, dill, lemon, tabasco sauce, salt, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292250 (may not work)