Salmon Mousse
A creamy salmon mousse made using poached salmon and vegetables.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6-8 | Fresh Salmon | Main | Poach | Less than 30 minutes |
Ingredients
- 12oz salmon
- 1 small onion, sliced
- 1 med. Carrot, sliced
- 2 bay leaves
- 4 black peppercorns
- salt & pepper
- 4 tablespoons white wine
- 1 tablespoon lemon juice
- 1 level tablespoon powdered gelatine
- 8 ounces milk
- 1oz butter
- 2 level tablespoons flour
- 5 level tablespoons mayonnaise
- 5 fl. oz whipping cream
- 1 egg white
- Fresh dill weed and lemon slices to garnish (optional)
Method
Place the milk in a small saucepan with half the onion, carrot, 1 bay leaf and 2 peppercorns and bring slowly to boil. Remove from heat and leave to infuse for 30 minutes, covered.
Meanwhile, place the remaining onion and carrot, 1 bay leaf, 2 peppercorns, wine, lemon juice and 5 tablespoons of water in a shallow pan. Bring to boil and add salmon. Reduce heat and allow to simmer very gently, covered with a piece of buttered greaseproof paper for 10-15 minutes. Remove poached fish and separate flakes. Allow to cool.
Boil cooking liquor to reduce by half and strain into a bowl.
Sprinkle gelatine into 3 tablespoons cold water and set aside.
Melt the butter in a pan and stir in the flour. Cook for 1 minute then stirring gradually add the strained milk. Continue cooking whilst stirring until sauce thickens. Stir in the gelatine and set aside to cool.
Carefully mix in the flaked salmon and cooking juices. Add mayonnaise and blend in a food processor for a few seconds. Whip cream and fold into the mixture along with stiffly beaten egg whites. Season to taste. Pour into a mould lined with oiled cling film and refrigerate for 2 hours until set.
May garnish with finely chopped fresh dill weed and lemon slices.
Serve with crackers or toast points.
