Makes 6 servings.
Prep Time: 40 min. plus chilling time
Cook Time: 20 min.
Dice serrano ham and onion. Put butter in a saucepan and saute the onion at a low temperature. Add salmon, salt, pepper, tomato sauce and brandy. When the mixture has almost evaporated, add soaked sheets of gelatine, Puree. Pour mixture through a sieve to make a smooth cream. Allow to cool.
Whip the cream with a pinch of salt and white pepper; add cream to the smoked salmon, stirring slowly.
Allow mixture to cool for two hours. Spread the mousse on the slices of serrano ham and roll up.