Smoked Salmon Molds with Avocado Sauce

Ingredients

• 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

Instructions

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.