| | MOUSSE |
| 1 1/2 | lb | Fish, white, fillets (such |
| DIVIDER | | -- as monkfish, or halibut) |
| DIVIDER | | -- trimmed, cut into chunks |
| 1/2 | lb | Fish, white, smoked, cut |
| DIVIDER | | -- into chunks |
| 2 | | Egg yolks |
| 3 | | Egg whites |
| 2 | c | Cream, whipping |
| 1/2 | c | Parsley, chopped |
| 6 | dr | Hot pepper sauce |
| 2 | ts | Salt |
| 1 | pn | Pepper, white |
| 1 1/4 | lb | Salmon, chilled, cut into |
| DIVIDER | | -- 1/2-inch-thick slices |
| 1 1/4 | lb | Sturgeon, smoked, chilled |
| DIVIDER | | -- sliced into 1/2-inch |
| DIVIDER | | -- thick slices |
| | DRESSING |
| 2 | | Egg yolks |
| 1 | tb | Water, cold |
| 1 | c | Oil, vegetable |
| 2 | tb | Oil, vegetable |
| 6 | tb | Vinegar, white wine |
| 2 | c | Cream, sour |
| 1/4 | c | Champagne OR |
| 1/4 | c | Wine, white, dry (opt) |
| 2 | ts | Salt (or to taste) |
| 1/2 | ts | Pepper, black, ground |
| | GARNISHES |
| 2 | | Eggs, cooked, hard |
| 1 | sm | Onion, finely chopped |
| 1/4 | c | Parsley, chopped |
| 4 | oz | Caviar, golden (fresh white |
| DIVIDER | | -- fish roe) |
| 4 | oz | Caviar, sturgeon |
