Smoked Salmon And Trout Mousse Terrine

• 24 thin slices Scottish smoked salmon
• 1/2 pound smoked trout fillet
• 1 1/4 ounce packaged gelatin dissolved in 2 tablespoons warm water
• 1 1/2 cups heavy cream, whipped
• 3 tablespoons dry sherry
• 2 tablespoons Cognac
• Coarse salt and freshly ground pepper to taste
• 2 to 3 tablespoons finely grated fresh horseradish (or to taste)
• 16 leaves Boston lettuce
• 4 sprigs tarragon

1. Line the inside of a 9-by-4-inch terrine with pieces of smoked salmon, allowing the ends to hang over the edges.
2. Set aside six pieces or so of salmon.
3. Refrigerate.
4. In a food processor, puree the smoked trout, add the dissolved gelatin with its water.
5. Work in the whipped cream, sherry and Cognac.
6. Season to taste with salt and pepper, and add the horseradish.
7. Pour the mixture into the terrine, covering the center with the strips of reserved salmon, and folding the overlapping pieces of salmon over the top.
8. Leave for an hour or overnight in the refrigerator to set.
9. Turn the mousse out onto a plate lined with lettuce leaves and decorate it with sprigs of tarragon.
10. Serve with thin slices of brown bread and butter passed separately.

thin slices scottish smoked salmon, trout, water, heavy cream, sherry, cognac, salt, horseradish, boston lettuce, tarragon

Taken from cooking.nytimes.com/recipes/820 (may not work)