Salmon Mousse

Salmon Mousse
500 grams salmon fillets/scraps, poached in red wine, water, star anise, cloves, parsley
1 cup fish veloute (fish stock thickened with a white roux and seasoned with salt and pepper)
2 leaves of gelatin, softened
5 Tablespoons hot stock
1 cup cold whipped cream
salt, pepper, and dill to taste
aspic
mussels

Poach the salmon in the liquid until just cooked. Strain, break into pieces and place in a food processor with the veloute (both can be hot). Process until combined.
Dissolve the gelatin in the hot stock, then stir into the salmon mixture. Fold in the cream. Season to taste.
Pour a thin layer of aspic in the bottom of each mold, and place two mussels in. Top with the salmon mousse. Chill until firm, then unmold.