Moulded Salmon Salad

Ingredients

• 1 pound Cooked Salmon
• 1/2 teaspoon Salt
• 1 teaspoon Granulated Sugar
• 1 teaspoon All-purpose Flour
• 1/2 teaspoon Dry Mustard
• 1/4 teaspoon Paprika
• 3/4 cup Whole Milk
• 1/4 cup White Vinegar
• 2 tablespoons Butter
• 2 large Egg Yolks
• 1 tablespoon Unflavored Gelatin
• 1/4 cup Cold Water
• 1/2 medium Cucumber
• 3/4 cup Heavy Cream
• 1/8 teaspoon White Pepper (Quantity estimated (not specified in original recipe))
• 1/4 cup Grated Horseradish (Quantity estimated (not specified in original recipe))

Instructions

1. 1If using fresh-cooked salmon, let it cool. Remove the skin and bones from the cooked salmon. Flake the salmon flesh finely with a fork.
2. 2In a saucepan, mix together the salt, sugar, flour, mustard, and paprika. Gradually pour in the milk, stirring constantly to prevent lumps. Cook over low heat or a double boiler for 10 minutes, stirring frequently.
3. 3Remove from heat and stir in the vinegar and butter. In a separate bowl, whisk the egg yolks. Add a small amount of the hot mixture to the egg yolks to temper them, then whisk the yolks into the saucepan. Stir until the egg is set.
4. 4Soften the gelatin in the cold water. Add the softened gelatin to the salmon mixture and stir until dissolved. Strain the mixture over the flaked salmon and mix thoroughly.
5. 5Pour the salmon mixture into a mold. Refrigerate until completely chilled and set, about 2-3 hours.
6. 6In a bowl, add the seasonings (salt, pepper, paprika) to the cream and beat with a whisk until smooth and light. For a change, add the grated horseradish to the cream after it is beaten.
7. 7Once the salmon is chilled, prepare the cucumber garnish. Chop half a cucumber finely and drain it. Add the chopped cucumber to the Cream Salad Dressing. Reserve some dressing, omitting the cucumber. Slice the remaining cucumber thinly. Unmold the salmon salad. Use a pastry bag and tube to pipe the dressing into the cucumber cups. Arrange the cucumber cups and slices around the salmon and serve.