Anonymous Fri Oct 07 11:41:24 2005

2 cups fish stock, chilled

2 oz. gelatin powder

7 oz. sour cream

2/3 tsp. salt

1 lb. plus

1 oz. smoked salmon belly

black sesame seeds, as needed

Bloom gelatin in chilled fish stock. Place over hot water bath; whisk in sour cream. Cover; let gelatin dissolve. Dip salmon belly into sauce to coat; coating should be about 1/8-in. thick. Refrigerate belly until chilled. Brush thin layer of sauce over chilled belly; roll in sesame seeds. Wrap in plastic wrap; refrigerate until chilled. Cut into 24 thin, tear drop-shaped slices.