Salmon Mousse

Marvelous for a summer luncheon! Pairs well with Dry Riesling. Serves 8. Preparation 15 minutes.

1 1/2 tablespoons unflavored gelatin
1/4 cup dry vermouth
1 cup hot sour cream (do not boil)
2 cups cooked salmon (or 1 1-pound can red sockeye salmon)
1/4 cup mayonnaise
1 tablespoon lime or lemon juice
2 teaspoons sherry
1/2 teaspoon anchovy paste
Onion and celery salts to taste
Salt and white pepper to taste
1 cup heavy cream, whipped
1/2 cup finely chopped celery
2 tablespoons minced onion
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives

Soften gelatin in vermouth.
Dissolve in hot sour cream. Cool.

If necessary, bone and skin salmon. Add to sour cream mixture with mayonnaise, lime juice, sherry, anchovy paste, salts, and pepper. Whirl briefly in an electric blender but do not puree. Refrigerate until mixture begins to congeal.

Into chilled mixture, fold whipped cream, celery, onion, parsley, and chives. Correct seasoning. Pour into a lightly greased, 5-cup ring or fish mold. Chill until firmly set.

Serve with AVOCADO SAUCE and garnish with very thin cucumber and/or lime slices.

2 ripe avocados
1 cup sour cream
1 tablespoon lime juice
1 teaspoon salt
chopped chives

Puree avocados, sour cream, lime juice, and salt in blender.
Serve chilled with a sprinkling of chopped chives.

Butterflied Leg of Lamb

Serves 6 to 8. Preparation 20 minutes
Marinate 8 hours. Cooking 30-45 minutes

This particular cut of lamb has become a great favorite. It is so adaptable to different kinds of entertaining that menu planning is a breeze. Pairs well with Syrah.

1 6-7 pound leg of lamb, butterflied
1 cup dry red wine
3/4 cup beef broth
3 tablespoons orange marmalade
2 tablespoons red wine vinegar
1 tablespoon minced dried onion
1 tablespoon dried marjoram
1 tablespoon dried rosemary
1 large bay leaf, crumbled
1 teaspoon seasoned salt
1/4 teaspoon ginger
1 clove garlic, crushed

Place lamb in a shallow roasting pan, fat side down. Combine remaining ingredients in a 2-quart saucepan and simmer, uncovered, for 20 minutes. Pour the hot mixture over the lamb and marinate at room temperature for 6-8 hours, turning frequently.

BARBECUE METHOD: Place meat over medium-hot coals, fat side up, for 30-45 minutes. Turn several times, being careful not to pierce meat. Periodically brush with marinade.

OVEN METHOD: Preheat oven to 425°. Place meat, fat side up, under broiler, about 4 inches from heat. Broil 10 minutes per side. Transfer meat to preheated oven for 15 minutes.

On a slight diagonal, carve meat in fairly thin slices. Serve with WILD RICE IN A CASSEROLE and BROCCOLI CANTONESE.