Name: Potted Salmon with Lemon and Green Peppercorns (‘Hare’ de saumon au citron et poivre vert)
Yield: For ten people
Cuisine: French
Ingredients: 2 tablespoons freshly-chopped chervil and tarragon; 20 g (¾ oz) button mushrooms; 70 g (2½ oz) cleaned and trimmed leek; quarter celery stalk; 5 lemons; 8 sheets leaf gelatine or 8 level teaspoons of powdered gelatine; 1½ tablespoons lemon juice; 1 tablespoon freshly-chopped tarragon and chervil; 2 tablespoons freshly-chopped parsley; 4 heaped teaspoons green peppercorns; 80 g (3 oz) red pimento (tinned) cut into little dice; 2 chopped shallots; 2 teaspoons salt, ½ teaspoon pepper; 25 cl (scant ½ pint) of fish fumet; 25 cl (scant ½ pint) dry white wine; 1 litre (1¾ pints) fish fumet; 3 whole eggs; 200 g (7 oz) minced beef; 500 g (just over 1 lb) of salmon, off the bone; Sauce Grelette; 2 teaspoons salt, 1 teaspoon pepper; 2 egg whites; 120 g (4 oz) tomatoes; 70 g (2½ oz) onions