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Salmon Mousse

21st.Century.Chef's picture
Ingredients
  Butter 25 Gram
  Plain flour 25 Gram
  Mustard powder 2 1⁄2 Milliliter
  Salt 5 Milliliter
  Caster sugar 2 1⁄2 Milliliter
  Cayenne pepper 1 Teaspoon
  Paprika 5 Milliliter
  Milk 150 Milliliter
  Dried egg powder 30 Milliliter
  Water 60 Milliliter
  Gelatin 1 Ounce (1 Envelope)
  White wine vinegar 15 Milliliter
  Canned red salmon 7 Ounce (1 Can Or 212 Gram)
  Dried egg white 30 Milliliter
  Water 120 Milliliter
  Whipping cream 150 Milliliter
  Lemon 1 (To Garnish)
  Fresh fennel 2 (To Garnish)
Directions

1. Melt the butter in a saucepan, stir in the flour and cook for 1 minute, stirring. Remove from the heat and stir in the mustard, salt, sugar, a pinch of cyenne and the paprika.
2. Gradually blend in the milk, return to the heat and bring to the boil, stirring continuously. Simmer for 2 minutes.
3. Blend the egg powder and water together to make a smooth paste. Stir into the sauce.
4. Sprinkle the gelatine over the vinegar in a small bowl. Add the liquid from the can of salmon and mix well. Place the bowl in a pan of hot, but not boiling water and stir occasionally until the gelatine has dissolved. (Alternatively place the bowl in a microwave oven on DEFROST setting until the gelatine has dissolved.) Stir into the sauce and leave to cool, but not set.
5. Remove the skin and bones from the salmon, flake the fish and stir into the sauce.
6. Place the egg white in a basin, gradually blend in 30 ml 2 tblsof the water until smooth, then stir in the remaining water. Whisk until very stiff. Whisk the cream until it holds its shape. Fold the egg white and cream into the salmon mixture and turn into 6 small ramekin dishes. Chill until firm. Garnish with a twist of lemon and small sprig of fresh fennel and serve with melba toast or salad.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Boiled
Ingredient: 
Salmon
Preparation Time: 
7 Minutes

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